• 3 oz Aji Mirasol 
• 1 teaspoon Kosher Salt
• 3 tablespoons olive oil
• 4 tablespoons red onion, finely chopped
• 4 tablespoons fresh lime juice
• 2 teaspoons fresh cilantro, chopped
• 2 teaspoons fresh mint, chopped
• 2 teaspoons fresh parsley, chopped

Snip stems from chiles, then cut lengthwise, and remove ribs and seeds. Cut chiles into 1" pieces, and place in heat-proof bowl. Pour boiling water over chiles until just covered, and allow to sit 30 minutes.

Strain chiles, reserving liquid, and place in blender with 3/4 cup of the liquid. Add 1 tsp. salt, and blend until smooth. Strain the paste through a sieve, pushing through patiently. (The flavor and texture will be worth the effort!) Discard pulp remaining in sieve.

Whisk in the onion and lime, and salt to taste. Add the chopped fresh cilantro, mint and parsley, and stir. Allow to sit at least 15 minutes for flavors to meld.

Notes:

You can use this salsa as a dip with tortilla or cassava chips, but it's even better served with grilled meat or seafood.