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Heat a frying pan over medium heat, add the chile, and dry-fry until charred all over, about 2-3 minutes. Remove and let cool.
Remove the center core from the lettuce and cut the remaining leaves into small pieces.
Put the lettuce and roasted chiles in a blender along with the mayonnaise and blitz to puree.
Squeeze the excess moisture from the bread and add to the blender along with the cilantro. Blitz into a smooth puree. The finished sauce will keep, covered, for up to 2 days in the fridge.
Makes 1 cup (16 one-tablespoon servings).
The sauce that anyone that ever visited a Peruvian restaurant always raves about!
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