INGREDIENTS
- 1 whole bunch cilantro
- 2 jalapeños seeds and stems removed
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon salt to taste
- 1/4 teaspoon black pepper
- 4 to 6 garlic cloves
- 1/2 cup mayonnaise
- 1/3 cup plain whole milk yogurt
- juice of 1 whole lime
- 1 to 2 tablespoons cotija or parmesan cheese (optional)
DIRECTIONS
- To a food processor, add all the ingredients and pulse until smooth and creamy. Taste and adjust salt or spiciness to your taste.
- If you would like it thicker and more creamier, add more yoghurt and/or mayo.
- Store any leftovers in an air-tight container or jar and keep in the fridge for 5 to 7 days.