Ingredients

1 small green bell pepper, stemmed, seeded, and coarsely chopped

1/4 cup chopped Spanish onion

1/4 cup chopped red onion

4 medium garlic cloves, peeled and smashed 

1 cup fresh mint leaves, loosely packed, coarsely chopped 

1 cup fresh cilantro leaves, loosely packed, coarsely chopped 

3 ounces crumbled fresh Cotija cheese 

4 tablespoons fresh lime juice, plus more as needed 

2 tablespoons fresh lemon juice 

1 to 1 1/2 tablespoons Aji-Amarillo paste, or to taste 

3/4 cup mayonnaise, homemade or store-bought

1/8 teaspoon adobo, plus more for garnish

1/8 teaspoon freshly ground black pepper, or to taste

Kosher salt, as needed 

Minced cilantro, for garnish 

Directions

1. Place the pepper, onions, garlic, mint, and cilantro leaves into the bowl of a food processor and pulse until vegetables are chopped fine.

2. Add the cheese, lime and lemon juices, and 1 tablespoon of the Aji-Amarillo paste then process until smooth, adjusting the heat with additional Aji-Amarillo paste, if desired.

3. Add the mayonnaise, adobo powder, and pepper and blend on high until slightly grainy in texture, scraping down the sides of the bowl as needed, about 2 minutes.

4. Adjust seasonings with adobo powder, salt, and pepper, to taste. Cover and refrigerate overnight; this will help to firm up the salsa and to meld the flavors. Garnish with cilantro and adobo. Serve with a simple crudité platter.