Wash 3 to 4 fresh jalapeno peppers and remove their stems. For milder salsa, slice open and scoop out seeds. Cut into smaller pieces.

Transfer chopped jalapenos to a blender. If using pickled jalapeno juice, add it now. Add 1 cup sour cream, ½ cup mayonnaise, and ¼ cup chopped cilantro, along with 1 tablespoon lime juice, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper.

Blend on high speed for about 30 to 60 seconds or until smooth and creamy.

Taste and adjust seasoning if needed.

Pour into a serving bowl or an airtight container.

Refrigerate for at least 30 minutes to enhance flavors.

Serve cold with tortilla chips or as a sauce for tacos, burritos, or grilled meats.