Step‑by‑Step Instructions for Creamy Jalapeno Sauce

• Begin by removing the stems and seeds from the three whole jalapeno peppers. Roughly chop them into small pieces.
• Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped jalapenos and 2 cloves of minced garlic, sautéing for 3 to 4 minutes.
• Remove the skillet from the heat and let the sautéed mixture cool for a few minutes. Transfer the jalapenos and garlic into a blender.
• To the blender, add 1 cup of sour cream, ½ cup of mayonnaise, 1 tablespoon of lime juice, 2 tablespoons of chopped fresh cilantro, 1 teaspoon of salt, and ½ teaspoon of black pepper. Blend until smooth.
• If the sauce appears too thick, slowly add 2 tablespoons of milk, blending until you achieve the desired consistency.
• Taste your sauce and adjust the seasoning with additional salt, pepper, or lime juice as needed. Transfer to a serving bowl or container and chill for at least 30 minutes before serving.