Cut the jalapeños in half and remove the seeds and membrane. Set them aside if you want to add more heat to your mayo later.
In a medium-sized mixing bowl, add the mayonnaise.
Add finely chopped jalapeño, minced garlic, chopped cilantro, lime juice, and salt to taste.
Use a whisk to combine all the ingredients together.
Taste the mayo and adjust the flavor as needed. If you want it to be spicier, add some of the seeds and membrane you set aside earlier.
Transfer the jalapeño mayonnaise to an airtight container and refrigerate for at least 30 minutes before serving.
Notes
To storeIn refrigerator. Transfer the leftover jalapeño mayo to an airtight container in the refrigerator to use up to three days. Serve as a dip, a spread for sandwiches, or even a marinade.