Recipe by Jessica Pelland, executive chef, Charbar, Calgary
Spice heat level is low to medium.
Ingredients:
1 cup aioli (or mayonnaise)
1/4 cup Aji pepper paste (Aji panca paste can be found in most Latin markets)
1 clove garlic (minced)
1/8 cup onion, (minced)
Instructions:
Mix in bowl until all is incorporated and season to taste with salt.
