Spoon this tangy and spicy sauce over grilled tuna or shrimp, or try it as a taco sauce on Taco Tuesday or any day of the week.
Recipe by Kimme Hargrove Photograph by Joe Worthem
1 cup sour cream
1 cup cilantro, chopped
6 tablespoons lime juice plus zest of 1 lime
5 tablespoons mayonnaise
6 cloves garlic, minced
1 jalapeno, seeds removed and chopped
1 tablespoon salt
½ tablespoon pepper
Blend all ingredients in a food processor until smooth and combined. Store in the refrigerator until ready to use.