One of the two mild chile sauces I served with my anticuchos. This is a base recipe Aji Verde that can be adjusted to your liking: increase the amount of chile or reduce (or eliminate) mayonnaise for a more pungent sauce. Makes about 1 cup.
1 bunch cilantro, leaves only, or some combination of parsley and cilantro leaves
1 garlic clove
1 green onion, including green part, coarsely chopped
½ t salt
¼ c water
½ c olive oil
2 T lime juice
¼ c mayonnaise
Method: puree all ingredients except oil and mayonnaise in a blender or food processor. Allow to macerate an hour for flavors to develop. Slowly add olive oil with blender running to emulsify. Serve as is, or add mayonnaise for a milder and creamier mixture. Will keep a couple of weeks in refrigerator.