Ingredients:

  • 1/2 cup Plain Non-Fat Greek Yogurt
  • 1/4 cup Light Mayonnaise
  • 1 tsp Granulated Sugar
  • 2 tbsp Pickled Jalapeños, finely minced
  • 2 tbsp Pickled Jalapeño Juice
  • 1 tsp Smoked Paprika
  • 1 tsp Ground Cumin
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/4 tsp Salt
  • 1/4 tsp Cayenne Pepper

Instructions:

  1. Mince the pickled jalapeños until they are nearly a paste. Note: This ensures the flavor is distributed in every single drop of sauce.
  2. In a medium glass bowl, whisk the 1/2 cup Greek yogurt and 1/4 cup light mayo until completely smooth and velvety.
  3. Pour in the 2 tbsp jalapeño juice and whisk again. The mixture will thin out slightly, which is exactly what we want.
  4. Sprinkle the smoked paprika, cumin, garlic powder, onion powder, salt, and cayenne over the top.
  5. Whisk vigorously. Blend the spices into the base for at least 60 seconds until the sauce turns a uniform soft orange hue.
  6. Stir in the 1 tsp sugar. Whisk until you no longer feel the granules at the bottom of the bowl.
  7. Add the minced jalapeños and stir gently with a spoon.
  8. Taste and adjust. Dip a piece of tortilla or a finger in. If it needs more kick, add a pinch more cayenne.
  9. Cover the bowl and refrigerate for at least 30 minutes. Note: This is the most important step for the spices to fully hydrate.
  10. Give it one last whisk before serving to redistribute any settled spices.