Ingredients
Method
- Add the cilantro leaves, garlic cloves, and chopped jalapeño to a food processor or blender.
- Pulse until finely chopped and combined.
- Add sour cream, mayonnaise, lime juice, cumin powder, and salt to the blender.
- Blend until smooth and creamy, scraping down the sides as needed.
- While blending, slowly drizzle in the olive oil to emulsify the sauce.
- Taste and adjust seasoning, adding more lime juice or salt if desired.
- Transfer the sauce to a bowl or jar and refrigerate for at least 15-30 minutes to allow the flavors to meld.
- Serve chilled as a dip, dressing, or drizzle over tacos, grilled meats, or roasted vegetables.
Notes
For a spicier sauce, leave the seeds in the jalapeño. You can substitute Greek yogurt for sour cream for a lighter option.