Basil Crema de Ají

Name: Basil Crema de Ají
Yield: About 1 cup
Cuisine: American
Ingredients: 1/2 cup yogurt; 1/2 cup mayo; 1/2 cup packed basil leaves, chopped; 1 clove garlic, minced; 1 hot chili pepper, chopped (Peruvian yellow chilies are ideal, but 1/2 a sm habanero or whole Thai or Serrano would work, too); 1 Tablespoon olive or vegetable oil; 1 teaspoon white vinegar; 1/4-1/2 teaspoon kosher salt; 1/4-1/2 teaspoon sugar

x @cook_5886383

If you've ever had Peruvian food, you might have tasted these simple but addictively delicious baby potatoes with a spicy cream sauce they call crema de ají (pronounced CREHmah deh Ah-HEE), ají meaning chili pepper.

Well I happen to have a few Russets that have been laying around for a few weeks, so while they're not the perfect little baby potatoes to go with this dish, they'll provide that tender earthiness that plays so well with this Basil Crema de Ají, which, aside from making a delicious accompaniment to potatoes, would also be delicious drizzled straight atop grilled fish or chicken, or as a dip.

Leftovers combined with a little extra acid in the form of vinegar or lemon or lime juice plus a little bit of olive oil make a great salad dressing as well.

x @cook_5886383

Leftovers combined with a little extra acid in the form of vinegar or lemon or lime juice plus a little bit of olive oil make a great salad dressing as well.

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Ingredients

About 1 cup

1/2 cupyogurt
1/2 cupmayo
1/2 cuppacked basil leaves, chopped
1 clovegarlic, minced
1hot chili pepper, chopped (Peruvian yellow chilies are ideal, but 1/2 a sm habanero or whole Thai or Serrano would work, too)
1 Tablespoonolive or vegetable oil
1 teaspoonwhite vinegar
1/4-1/2 teaspoonkosher salt
1/4-1/2 teaspoonsugar

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Steps

1

Whiz it all in a blender (or with a stick blender) until it's smooth. Adjust seasoning if needed and whiz a few more seconds if you do just to make sure everything's evenly distributed.
2

If you like a slightly creamier texture, try using 3/4 cup mayo and 1/4 cup yogurt. You could also use sour cream instead of the yogurt, but yogurt's what I had on hand. Serve with steamed, boiled or roasted potatoes. Also delicious with roasted asparagus, among others. :)