Best Aji Sauce

• 2 fresh jalapenos, including seeds and ribs, roughly chopped
• 1 tablespoon aji Amarillo paste (see note above)
• 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
• 1/2 teaspoon juice from 1 lime
• 1/2 cup mayonnaise
• Kosher salt and freshly ground black pepper

1. Combine jalapenos, 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

fresh jalapeufos, aji amarillo paste, freshly picked cilantro, cotija cheese, clove garlic, vegetable oil, white vinegar, lime, mayonnaise, kosher salt

Taken from www.epicurious.com/recipes/member/views/best-aji-sauce-52867341 (may not work)