This Peruvian green sauce is bright, bold and packed with fresh flavour. Simple ingredients and easy to make, it is perfect on tacos, burritos, eggs, or over white fish, roasted veggies or simple rice and beans.
Cotija is a hard, crumbly Mexican cheese named after the town of Cotija in the Mexican state of Michoacán. Cotija cheese is very salty, strongly flavoured, firm and does not actually melt, it is used for grating on salads, soups, casseroles, tacos, tostadas and chili. In Mexico, it is also widely used to enhance the flavour of many savory dishes by mixing directly into the casserole or recipe.
½ cup mayonnaise
2 cups lightly packed cilantro
2 medium jalapenos (seeds and membranes removed)
2 cloves garlic
⅓ cup grated Cotija cheese
1 tbsp fresh lime juice
¼ tsp sea salt
In a food processor or blender, combine all of the ingredients.
Blend until mostly smooth and taste.
If needed, add more salt, lime juice or jalapenos.
Keeps in the refrigerator for up to a week.