Andean Yellow Chile and Epazote Salsa (Salsa de Ají Escabeche y Paico)
This Peruvian salsa makes good use of epazote, a pungent, astringent herb—popular in Latin cooking—that mellows to add an earthiness when cooked.
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Ingredients
- 1⁄3 cup water
- 2 tsp. fresh lime juice
- 14 large fresh epazote leaves
- 8 fresh or frozen ají escabeche (yellow Andean), Holland, or banana chiles, seeded, deveined, and chopped
- Kosher salt
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