3 whole jalapeño chiles, seeds removed or left in for more heat

1 cup fresh cilantro leaves

2 medium cloves garlic

½ cup mayonnaise

¼ cup sour cream

2 teaspoons fresh lime juice

1 teaspoon distilled white vinegar

Kosher salt and freshly ground black pepper, to taste

2 tablespoons extra virgin olive oil

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Add jalapeños, cilantro, garlic, mayonnaise, sour cream, lime juice, vinegar, salt, and pepper to a food processor or blender.
Blend until smooth, scraping down the sides as needed.
With the machine running, slowly drizzle in olive oil to create a creamy emulsion.
Transfer to a container and refrigerate until ready to serve. The sauce will thicken slightly as it chills.

Leave jalapeño seeds in or add a serrano pepper for extra heat.

Swap cilantro with parsley if preferred.

Add half an avocado for a creamier, richer version.

Use Greek yogurt instead of sour cream for a lighter option.

Roast garlic before blending for a sweeter, mellow flavor.

Store in an airtight container in the fridge for up to 5 days. Stir before use.

Not suitable for freezing due to dairy content separation.