Green Peruvian Dipping Sauce
Adapted by Pam / Original by Serious Eats
jalapenos, stem removed & roughly chopped, including seeds and ribs from 1 jalapeno
I removed the seeds and ribs from 2 jalapenos so it wouldn't be too spicy.
fresh cilantro leaves and stems
cotija cheese, grated
You can use Parmesan if needed
cloves of garlic, minced
Sea salt and freshly cracked pepper, to taste
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.