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Crema de Aji

Makes about 1-1/2 cups
1/4 Cup Olive Oil
1/4 Cup Mayonnaise
1/4 Cup Sour Cream
1/4 Cup Green Onions, sliced (white and light green parts only)
1 Small Clove Garlic, minced
3 Tablespoons Lime Juice, freshly squeezed
1 Tablespoon Ketchup; try Judge Casey’s Irish Relish
1/3 Cup Aji Amarillo Chile
Kosher Sea Salt 
Ground Pepper


Place olive oil, mayonnaise, sour cream, onions, garlic, lime juice and ketchup in food processor or blender. Purée until smooth. Add Aji Amarillo Chile Powder, and process until blended.
Season to taste with salt and black pepper.
Refrigerate until ready to serve. Note: Sauce tastes best after sitting for 24 hours in refrigerator.