3jalapenos, stem removed & roughly chopped, including seeds and ribs from 1 jalapeno Side Note: I removed the seeds and ribs from 2 jalapenos so it wouldn't be too spicy.
1cupfresh cilantro leaves and stems
2tbspcotija cheese, grated*You can use Parmesan if needed
2smallcloves of garlic, minced
1tbspvegetable oil
1tspwhite vinegar
1tsplime juice
½cupmayonnaise
Sea salt and freshly cracked pepper, to taste
Instructions
Combine the chopped jalapenos, fresh cilantro, cotija cheese, garlic, vegetable oil, vinegar, and lime juice together in a blender. Blend on high speed until smooth paste forms.
Add the mayonnaise and blend until creamy. Taste and add more salt, pepper, or lime juice if needed. Serve with the roasted chicken (or whatever you want) and enjoy.
The unused sauce can be stored in a sealed container in the refrigerator for up to 1 week.