Green Peruvian Dipping Sauce

Ingredients

• 2 fresh jalapeños, including seeds and ribs, roughly chopped
• 1 tablespoon aji Amarillo paste
• 1 cup freshly picked cilantro leaves and small stems
• 2 tablespoons grated cotija cheese or Parmesan cheese
• 1 medium clove garlic, minced
• 1 tablespoon vegetable oil
• 1 teaspoon white vinegar
• 1/2 teaspoon juice from 1 lime
• 1/2 cup mayonnaise
• Kosher salt and freshly ground black pepper

Directions

1. Add the jalapeños, aji amarillo, cilantro, cotija, garlic, oil, vinegar, and lime juice to a blender. Run the blender on high until the mixture becomes a smooth paste.
2. Spoon in the mayonnaise and blend again until the sauce is fully combined and even in color.
3. Scrape the sauce into a bowl, then add salt and pepper to taste. Serve it with grilled chicken. Any extra sauce may be refrigerated in a covered container for up to 1 week.