Versions of this delicious mayonnaise-based cilantro sauce are served all over Latin America with roasted meats, like Adam Richman’s Pork Shoulder Roast with Citrus Mojo and Green SauceMore Recipes Featuring Cilantro
In a blender, puree the jalapeños, garlic, ginger, onion, lime juice and water until smooth. Add the mayonnaise and cilantro and pulse a few times. Season the sauce with salt and serve.
The sauce can be refrigerated for up to 3 days.
I made this several times before. I added a couple tablespoons of sour cream and didn’t add water. It’s delicious sauce for Rachel Ray’s Cuban Pork Tenderloin.