Not technically an aji, as there are no aji chilies. This recipe is pretty malleable. Add scallions, more or less garlic, a tiny fiery hot red chili depending on your tastes. For creamier texture, add a 1/4 cup mayo, yogurt or milk and a little less cheese. Sometimes I see this sauce made with a bit of crackers or bread used as a thickener. If you can find real aji chili, either fresh or dried, or canned, make a paste, omit the herbs and just let the chilies do their thing.

1/2 cup queso fresco, feta or cotija
1 bunch cilantro, stems removed
1 tbsp mint, pineapple preferred
juice of a lemon
a touch of white vinegar or lime
1/2 tsp salt
1/4 tsp sugar
4 tbsp olive oil
3 cloves garlic
1 large jalapeno, seeded, to taste

Add olive oil last and blend until very smooth. Done.

Serving options...
Grilled steaks or chicken.
Salad dressing. Add more vinegar and oil.
Peruvian Causa - crab and potato salad.