Jalapeno Sauce

This recipe was my inspiration for the following one. Note that this is more of a dip than a sauce; feel free to thin it out if desired. However, it was delicious as is on the shrimp quesadillas we made using leftovers from the other day.

Cilantro-Jalapeno Sauce

• 1/4 cup minced cilantro (about 1/4 bunch)
• 2 tablespoons minced jalapeno (about 1 pepper)
• 1 teaspoon minced garlic (about 2 cloves)
• 1/4 cup mayonnaise
• 1-2 tablespoons sour cream
• 1/2 tablespoon lime juice
• 1/2 tablespoon avocado oil, optional
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly cracked black pepper

Combine all ingredients. (If using the cilantro leaves and jalapeno, use a food processer or blender to do so; we selected this recipe to use up tubes of cilantro and jalapeno.) Makes about 3/4 cup and is easily doubled.

Serve over tacos, fajitas, quesadillas, nachos, burgers, grilled meat or seafood, roasted vegies, rice and grain bowls, eggs and sandwiches. So many options!

It worked quite well on last week's Beans and Rice leftovers.