The history of the Coloumbian Exchange hooked me in college. I took one Andean Anthropology class and I could not get enough. I loved hearing about the people and their culture. I was excited by the idea of chicha. I read volumes on chuno. The birthplace of the potato was fascinating. It is very possible that the whole quecha language was what caught me. The words sounded romantic, and rolled off of my tongue in drops thick like honey. Try this Peruvian-inspired sauce to taste a little of my own fascination (maybe it will hook you too).
1 cup mayonaise
4 tablespoons neutral-flavored oil like grapeseed oil
2 tablespoons lime juice
1 tablespoon white wine vinegar
4 garlic cloves, roughly chopped
1 jalapeno pepper, roughly chopped
5 scallions, cleaned and roughly chopped
1 large handful basil
1 large handful cilantro
1 smaller handful mint
Dump all ingredients into a food processor and blend baby, blend! Every once in a while, stop the machine and scrape down the sides to make sure that everything is thoroughly mixed.
You may find yourself without access to fresh herbs. You may substitute the fresh mint for one scant tablespoon of dried mint, but you will have to let the sauce meld overnight in the fridge. Do not substitute the other fresh ingredients, however, just adjust the remaining ingredients that you can find.
Eat this on everything, even on hard-boiled eggs that you have inexpertly peeled.