Instructions

• Prep the produce: rinse the cilantro and roughly chop the leaves and stems; roughly chop the jalapeños, removing the seeds but keeping the white ribs (about 1 cup/3 oz); crush the garlic cloves through a garlic press; chop the red onion.
• Heat a small skillet over medium heat. Add 1 teaspoon of the measured 2 tablespoons olive oil and sauté the chopped red onion, stirring, until soft, about 3 to 4 minutes.
• Transfer the sautéed onion to a blender and let it cool for 1 to 2 minutes.
• Add the remaining olive oil (the rest of the measured 2 tablespoons), the 1/2 cup mayonnaise, 2 tablespoons white vinegar, 4 teaspoons yellow mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper to the blender.
• Add the prepared jalapeños, the 2 cups chopped cilantro, and the crushed garlic to the blender. Secure the lid.
• Blend on high until the sauce is smooth and creamy, about 30 seconds. If needed, stop, scrape down the sides, and blend again until fully smooth.