Peruvian Aji Verde

From skinnytaste

Ingredients

• 2 tablespoons olive oil
• 1/450 cupg chopped red onion
• 1/2100 cupg light Hellman’s mayonnaise, use compliant mayo for whole30mayonnaise
• 2 tablespoons white vinegar
• 4 teaspoons yellow mustard, Guldensmustard
  
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 385 jalapeños,g roughly chopped seeded but keeping the ribsjalapeños (about 1 cup/3 oz)3?)
• 260 cupsg chopped fresh cilantro leaves and stems, 2 oz rinsed wellstems
• 3 medium cloves garlic, crushed through a pressgarlic

Method

1. Saute the onion in a small skillet with 1 teaspoon of the oil until soft, 3 to 4 minutes.
2. Transfer to the blender then add the remaining oil, mayo, vinegar, mustard, salt and pepper.
3. Then add the chopped jalapeno, cilantro and garlic and blend on high speed until the sauce is smooth and creamy, about 30 seconds.