2-3 jalapeños, seeded and roughly chopped 1 cup chopped cilantro leaves 2 cloves garlic, minced or grated on a microplane (about 2 teaspoons) 1/2 cup mayonnaise 1/4 cup sour cream 2 tablespoons aji Amarillo paste (optional) 2 teaspoons fresh lime juice (1 lime) 1 teaspoon white vinegar 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper

Step 1 Combine the jalapeños, cilantro, garlic, mayonnaise, sour cream, chile paste, lime juice and vinegar in the jar of a blender and blend on high speed until smooth. With the blender running, slowly drizzle in the olive oil. Season to taste with one-half teaspoon salt and one-eighth teaspoon pepper, or to taste. This makes about 1 cup sauce, which can be stored in a sealed container in the refrigerator for up to 1 week.

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