Peruvian Olive Sauce or Salsa de Aceitunas

Looking again at the sauces in the Salamera thread made me wonder what, exactly, was in the kalamata olive sauce. I googled up some recipes until I found the spanish name above, and then "salsa de aceituna peruano," just to make sure I got the specific one. I haven't tested this recipe, but I came up with this,: which I'll attempt to translate: (can somebody whose spanish is better make sure I got it right?)

Ingredients:
About 9 ounces of pitted olives
1/4 cup olive oil
3.5 ounces of queso fresco
1/4 cup evaporated milk
A cup of mayonnaise.
Four or six seeded green aji peppers.

Blend (the word is liquify, I'm assuming in a blender) all the ingredients except the mayonnaise. Pour into a bowl and mix thoroughly with mayonnaise.

Sounds yummy; I'm going to have to try it soon!