Gather your fresh cilantro, jalapeño, garlic, lime, and mayonnaise. Rinse the cilantro thoroughly under cool water, shaking off excess moisture. Cut the jalapeño in half, removing the seeds and ribs if you prefer a milder sauce. Peel and roughly chop the garlic, and cut the lime in half for juicing.

In a high-speed blender or food processor, combine the cilantro, lime juice, jalapeño, garlic, and mayonnaise. Secure the lid tightly and blend the mixture on high for about 30 seconds, or until you achieve a creamy, smooth consistency.

After blending, check the texture of the sauce. If it’s too thick for your liking, add an extra splash of lime juice to thin it out and blend again for another 10 seconds.

Carefully pour the creamy sauce into a clean squeeze bottle or a glass jar with a lid. Seal tightly and store in the refrigerator for up to a month.