Mucho Yummo Sauce

• 1 14 cups sour cream (regular or low fat)
• 2 garlic cloves, peeled and minced
• 1 12 tablespoons fresh lime juice
• 1 teaspoon lime zest, minced
• 23 cup fresh cilantro, washed, drained and coarsely chopped
• 1 small jalapeno chile, chopped (for less heat, seed the chile or reduce the amount of chile used)
• 1 -2 tablespoon water
• 12 teaspoon salt, to taste
• 14 teaspoon pepper, to taste

1. Add ingredients to a blender and blend until smooth and a pretty light green color.
2. (Or use a hand held immersion blender.)
3. If mixture does not want to blend well, add a little bit more water, about 1-2 tablespoons-to help in blending.
4. The sauce's consistency should be semi-thick.
5. Read *NOTE.
6. Best prepared several hours in advance.
7. Great on tostadas, fish tacos, enchiladas, etc.
8. *NOTE: If you prefer a thinner sauce, a salad dressing can be made by thinning the dressing with water or milk to desired consistency.
9. You may have to adjust seasoning however.

sour cream, garlic, lime juice, lime zest, fresh cilantro, jalapeno chile, water, salt, pepper

Taken from www.food.com/recipe/mucho-yummo-sauce-156987 (may not work)