2persian cucumbersor 4-inch English cucumber (optional - see notes)
Add the Greek yogurt, jalapeño, lime juice, salt, pepper and garlic to a blender.
Top with the cilantro sprigs. Blend to a smooth consistency using the smoothie setting on your blender. (Note: The sauce is ready to chill or serve at this point, unless you want to add cucumber.)
Add cucumber cut into 1-inch pieces and blend for a few more seconds, until they break down into the sauce.
Adjust seasoning and chill sauce til ready to serve.
Use Greek yogurt or sour cream as the dairy component. I already had Greek yogurt on hand, but sour cream offers the same tangy, creamy flavor and consistency.
Adjust the spice level to your liking. I use the entirety of the jalapeño pepper, seeds and ribs included. Remove the seeds and ribs for a mild spice level or use half for medium.
Add cucumber, if desired. The cucumber is not required, but it sure is recommended. It adds a wonderful cooling component that reduces the heat level of the jalapeño. Persian or English cucumbers work best for their mild, sweet flavor. American cucumbers are too bitter.
Use a blender or food processor. I use my Blendtec set to smoothie mode and blend just until the sauce comes together. Feel free to use a food processor instead.
Add a touch of cumin for depth of flavor. It adds a wonderful warming, earthy flavor.
The flavor of the sauce will mellow over time. I like to make the sauce at least one hour ahead of time to tame the bite and bitterness.
Store for up to one week. Keep it in a sealed glass jar or airtight container in the fridge.
Note: The nutrition facts below are my estimates based on a serving size of 2 Tablespoons. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.