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
Combine jalapeños, aji amarillo, cilantro, cotjia, garlic, oil, vinegar, and lime juice in a blender. Blend on high speed until smooth paste forms. Add mayonnaise and blend until homogenous. Transfer to a bowl and season to taste with salt and pepper. Serve with grilled chicken. Unused sauce can be stored in a covered container for up to 1 week.
