Peruvian Green Sauce

 

2 jalapenos, trimmed, seeded, and cut into large chunks

1/4 cup crumbled cotija cheese (or grated Parmesan)

1/2 cup mayonnaise

3 garlic cloves

1/2 bunch fresh cilantro, stems removed

10 fresh mint leaves

1 T. freshly squeezed lime juice

1 to 2 T. white vinegar (start with 1, then taste)

1/4 tsp. table salt

 

Place the jalapenos, cheese, mayonnaise, garlic, cilantro, mint, lime juice, vinegar, and salt in a blender or food processor and blend until smooth. Store the sauce covered in the fridge for up to 2 weeks.