3 Jalapeños, roughly chopped
1 cup fresh Cilantro, leaves
2 medium Cloves Garlic, minced or grated on a microplane (about 2 teaspoons)
½ cup Mayonnaise
¼ cup Sour Cream
2 tablespoons Aji Amarillo , paste (see notes)
2 teaspoons fresh Lime Juice, (1 lime)
1 teaspoon White Vinegar
2 tablespoons Extra-Virgin Olive Oil
Kosher Salt and freshly ground Black Pepper
Combine the jalapeños, cilantro, garlic, mayonnaise, sour cream, chile paste, lime juice, and vinegar in the blender and blend on high speed until smooth.
With the blender running, slowly drizzle in the olive oil. Season to taste with salt and pepper.
The sauce can be stored in a sealed container in the refrigerator for up to 1 week.