This works great as a sauce or as a dip for tortilla chips. While it uses jalapenos, it's not a very spicy dish. This recipe makes about 1 1/2 cups of the sauce. I like to serve it with Mexican food as a crema or with roasted chicken and rice.
Ingredients:
1 large jalapeno, stemmed, seeded and roughly chopped
1 cup cilantro leaves, lightly packed
1 medium garlic clove, peeled and chopped
1/2 cup mayonnaise
1/2 cup sour cream
1 Tbsp. fresh lime juice, plus more as needed
1 tsp. toasted and ground cumin seeds
1/2 tsp. kosher salt, more to taste
1/8 tsp. freshly ground black pepper, more to taste
2 Tbsp. olive oil
1 cup cilantro leaves, lightly packed
1 medium garlic clove, peeled and chopped
1/2 cup mayonnaise
1/2 cup sour cream
1 Tbsp. fresh lime juice, plus more as needed
1 tsp. toasted and ground cumin seeds
1/2 tsp. kosher salt, more to taste
1/8 tsp. freshly ground black pepper, more to taste
2 Tbsp. olive oil
Directions:
1. To a blender, add all ingredients except the olive oil and puree until smooth. With the blender on medium speed, open lid and drizzle in oil. Taste and adjust seasoning with salt, pepper and additional lime juice. Transfer sauce to a small bowl, cover and chill until needed.
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