Name: Creamy Jalapeño Sauce
Ingredients: 1/3 cup pickled jalapeños (my default – I like the tanginess and convenience); 3 – 4 tbsp roughly chopped fresh jalapeños, white membrane and seeds removed (terrific fresh jalapeño flavour); 1/3 cup sour cream; 1/3 cup whole-egg mayonnaise or kewpie, or more sour cream (Note 2); 1/3 cup tightly packed coriander/cilantro leaves (just rip a handful of leaves off the stems, some stems is fine); 1 small garlic clove; 2 tsp lime juice; 1/4 tsp cooking salt / kosher salt (use a little extra if using fresh jalapeños)

Ingredients

CHOOSE ONE Jalapeño (Note 1):

1/3 cup pickled jalapeños (my default – I like the tanginess and convenience)
3 – 4 tbsp roughly chopped fresh jalapeños, white membrane and seeds removed (terrific fresh jalapeño flavour)

EVERYTHING ELSE:

1/3 cup sour cream
1/3 cup whole-egg mayonnaise or kewpie, or more sour cream (Note 2)
1/3 cup tightly packed coriander/cilantro leaves (just rip a handful of leaves off the stems, some stems is fine)
1 small garlic clove
2 tsp lime juice
1/4 tsp cooking salt / kosher salt (use a little extra if using fresh jalapeños)

Steps

Put your chosen jalapeños and all the other ingredients except the sour cream into a jug. Use a stick blender to make the mixture completely smooth, then stir in the sour cream. (Note 3) Taste and adjust with more salt or lime juice only if needed.