Ingredients:

  • 1/2 cup (115g) mayonnaise
  • 1/2 cup (115g) sour cream
  • 1/2 cup (75g) pickled jalapeños, drained
  • 1 tbsp (15ml) pickled jalapeño brine
  • 1 tsp (5ml) fresh lime juice
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1.5g) salt
  • 1/8 tsp (0.5g) ground black pepper

Instructions:

  1. Combine the mayonnaise and sour cream in the blender. Pulse for 5 seconds to integrate the two fats into a smooth consistency.
  2. Add the drained pickled jalapeños, brine, lime juice, garlic powder, salt, and black pepper. Blend on medium-high speed for 30–60 seconds until the sauce is a uniform, pale green, glossy finish.
  3. Check the texture by scraping the sides with a spatula. If too thick, add one additional teaspoon of brine; if too thin, blend in one extra tablespoon of sour cream.