Aji Amarillo (Green Peruvian Dipping Sauce)

seriouseats.com

Mark Oberemk

2 fresh jalapeños, including seeds and ribs, roughly chopped

1 tablespoon aji amarillo paste (see notes)

1 cup freshly picked cilantro leaves and small stems

2 tablespoons grated cotija cheese or Parmesan cheese

1 medium clove garlic, minced (about 1 teaspoon)

1 tablespoon vegetable oil

1 teaspoon white vinegar

½ teaspoon juice from 1 lime

½ cup mayonnaise

Kosher salt and freshly ground black pepper

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