Zesty Jalapeño Recipe

Wash and trim

Rinse the jalapeños, cilantro, and green onions under cold water. Remove stems from the jalapeños. If you prefer a milder sauce, cut the jalapeños lengthwise and scrape out the seeds and membranes using a spoon; otherwise leave seeds for full heat. Roughly chop jalapeños and green onions; roughly chop cilantro.

Peel garlic

Smash the garlic clove with the side of a knife and peel it. Keep ready for blending.

Combine in blender or food processor

Place mayonnaise, sour cream, chopped jalapeños, cilantro, green onions, garlic, lime juice, honey, ground cumin, smoked paprika, kosher salt, and black pepper into a blender or food processor. If using pickled jalapeños, add them now.

Process to desired texture

Pulse 10–15 times, then blend continuously for 20–30 seconds until smooth and creamy. For a chunkier texture, pulse less and scrape down sides as needed. Taste and adjust seasoning.

Adjust thickness

If the sauce is too thick, add up to 1 teaspoon olive oil or 1–2 teaspoons water or additional lime juice and pulse briefly until incorporated and desired consistency is reached.

Balance flavors

Taste the sauce and adjust salt, honey, or lime juice as needed: add more salt to bring out flavors, a touch more honey to tame heat, or more lime for brightness.

Chill

Transfer the sauce to an airtight container and refrigerate at least 30 minutes to let flavors meld. It can be served immediately if needed but resting improves flavor.

Storage

Store refrigerated in an airtight container for up to 5 days. Stir or shake before serving. Freeze not recommended due to texture change.