Cilantro-Jalapeno Aioli

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I like this dip.  I like it even better when I use sour cream instead of mayonnaise, but then it isn't technically an aioli anymore.


Cilantro-Jalapeno Aioli

1/2 cup reduced-fat mayonnaise/sour cream
3/4 cup fresh cilantro
2 jalapeno chiles, seeded (if you like it less spicy) and roughly chopped
Juice of one lime, plus more to taste
Salt, to taste
In a small food processor, combine the mayonnaise, cilantro, and jalapeno; pulse until smooth. Add half of lime juice and salt, to taste. If you like it more citrus-y, add more lime juice. Cover and refrigerate for one hour before serving to allow all the flavors to develop. Store in an airtight container in the refrigerator for up to 3 to 4 days.

This is quite good with sweet potato fries and with fish tacos.

Oh and I often make it right before serving and it is fine.  Though I think letting it chill in the refrigerator for a time might help thicken it.

Makes about 1 cup.

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