Ingredients:

  • 1/2 cup (120g) full-fat sour cream
  • 1/2 cup (115g) high-quality mayonnaise
  • 1/4 cup (60ml) whole milk
  • 1/4 cup (15g) fresh cilantro leaves and stems, packed
  • 2 tablespoons (30ml) freshly squeezed lime juice
  • 1 large clove garlic, smashed
  • 1 tablespoon (15g) canned adobo sauce
  • 1 tablespoon (8g) taco seasoning
  • 1/2 teaspoon (3g) kosher salt
  • 1/4 teaspoon (1g) cracked black pepper

Instructions:

  1. Prep the garlic. Peel and smash 1 clove of garlic with the side of your knife. Note: This breaks the cell walls to start the flavor release early.
  2. Combine the bases. Add 1/2 cup sour cream and 1/2 cup mayo into your blender.
  3. Add the liquid. Pour in 1/4 cup milk and 2 tablespoons lime juice. Note: Adding liquids first helps the blender blades move more freely.
  4. Spice it up. Drop in 1 tablespoon adobo sauce and 1 tablespoon taco seasoning.
  5. Add aromatics. Toss in your 1/4 cup of cilantro (leaves and stems).
  6. Season the mix. Sprinkle in 1/2 teaspoon salt and 1/4 teaspoon pepper.
  7. Blitz the contents. Blend on high for 20-30 seconds until velvety and vibrant green.
  8. Check the flow. Stop and stir with a spoon to ensure no thick pockets remain.
  9. Final pulse. Give it one last 5 second burst to ensure the garlic is totally smooth.
  10. Taste and adjust. Dip a leaf of lettuce in to check the salt level.