Ingredients

• 2 jalapeños, stemmed with seeds intact

• 1 cup fresh cilantro leaves and small stems, washed

• 1/2 cup sour cream

• 1/2 cup mayonnaise

• 2 Tablespoons Parmesan cheese, grated

• 2 cloves garlic, peeled

• 1 lime, juiced

• 1/2 teaspoon Kosher salt

Instructions

Char the Jalapeños

Place a wire rack over one of the gas burners. Set the jalapeños on the rack and turn the burner to high heat. Char the skins until blackened on all sides. Turn off the heat, then transfer the jalapeños to a small bowl and cover with plastic wrap for 5–10 minutes.

Peel and Prep

Remove the jalapeños and use a paring knife to scrape off the charred skin, or rub it off with a paper towel. Roughly chop the jalapeños.

Blend the Sauce

Place the chopped jalapeños into a blender with the cilantro, sour cream, mayonnaise, Parmesan cheese, garlic, and lime juice. Blend on high speed until smooth, about 30 seconds.

Serve or Store

Serve immediately, or store in an airtight container in the refrigerator for up to 5 days. This sauce pairs well with white meats, steak, or potatoes.