1Add the entire jar of pickled jalapeño slices, including the liquid, to a blender. Blend until completely smooth, scraping down the sides as needed, until the mixture looks like a thin, pale green puree with no visible chunks.
2In a mixing bowl, combine the mayonnaise, sour cream, paprika, cumin, garlic powder, onion powder, chili powder, cayenne pepper, and salt. Stir until the mixture is completely smooth and evenly seasoned.
3Add seven tablespoons of the blended jalapeño puree to the bowl and mix until fully incorporated. Taste and add more puree if desired, increasing gradually to avoid an overly vinegary or spicy sauce.
4Transfer the sauce to an airtight container and refrigerate for at least one hour before using to allow the flavors to fully develop.
Ingredients
1 12 ounce jar pickled jalapeño slices
1 teaspoon paprika
0.5 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon salt
0.25 teaspoon cayenne pepper
0.5 cup mayonnaise
0.5 cup sour cream
7 tablespoons blended jalapeño puree
Equipment
blendermixing bowlairtight container
Tips
Start with seven tablespoons of jalapeño puree, then taste and add more if desired to avoid an overly vinegary or spicy sauce.
Refrigerate for at least one hour to allow flavors to fully develop.
The sauce will keep in the refrigerator for up to four days.