Slice the jalapeno peppers in half lengthwise and scoop out the seeds if desired. Dice the jalapenos and set aside.

Peel and finely dice one or two cloves of garlic depending on your taste. Add it to the bowl with the jalapenos.

In a medium mixing bowl, add mayonnaise, diced jalapenos, minced garlic, and roughly chopped cilantro. Squeeze in the lime juice.

Using an immersion blender, blend the mixture until smooth, ensuring the blender is submerged to avoid splatters for about 30 seconds.

Taste the jalapeno mayo and adjust heat by adding more jalapenos or lime juice if desired. Blend again briefly to mix.

Transfer the jalapeno mayo to an airtight container and let it rest in the fridge for at least 30 minutes before serving.

Store in the refrigerator for up to 10 days in small jars for convenience.