Sour cream cools the jalapeños fire in this hot-or-cold sauce. Use it over enchiladas, chicken breasts, or serve with shrimp fajitas.

1 teaspoon vegetable oil for frying
1 large can whole mild green chiles, drained, rinsed of seeds, and coarsely chopped
1/2 large sweet onion, diced
1 - 2 tablespoon chopped pickled jalapeños
1 cup sour cream

Sauté onion and peppers in a few teaspoons of oil until onions are soft. Puree vegetables in blender or food processor until smooth.

Add sour cream puree for a few seconds. May be served warm or cold.