Combine the jalapeños, cilantro, garlic, mayonnaise, sour cream, chile paste, lime juice, and vinegar in the blender and blend on high speed until smooth.

With the blender running, slowly drizzle in the olive oil. Season to taste with salt and pepper.

The sauce can be stored in a sealed container in the refrigerator for up to 1 week.

2 medium Cloves Garlic, minced or grated on a microplane (about 2 teaspoons)

2 tablespoons Aji Amarillo paste (see notes)

Kosher Salt and freshly ground Black Pepper

A creamy sauce that's simultaneously spicy and cooling. Excellent on meats of all kinds, great for dipping vegetables, or used as a base for a salad dressing.

Aji Amarillo is a Peruvian yellow pepper with a mild heat. It can be found in paste or puree form in many Latin markets or online. If it is unavailable, simply omit it.

Prepare a grill for medium-high heat; lightly oil grate. Pat pork chops dry and season generously all over with salt and pepper. Place on a rimmed baking sheet and let sit at room temperature at least 30 minutes and up to 1 hour.

Meanwhile, toast coriander seeds in a dry small skillet over medium heat, tossing often, until golden brown and fragrant, about 2 minutes. Transfer seeds to a cutting board and let cool. Using a flat-bottomed mug or a heavy skillet, lightly crush. Place in a small bowl and add vinegar, sugar, and ½ cup oil. Season with salt and pepper and whisk until sugar and salt are dissolved. Set marinade aside.

Toss jalapeños and 1 Tbsp. oil in a small bowl to coat; season with salt and pepper. Pat pork chops dry again (the salt will have drawn out more moisture) and rub with remaining 2 Tbsp. oil. Grill jalapeños, turning often, until softened and blackened in spots, about 5 minutes. Transfer to a cutting board. Grill pork chops, turning every 2 minutes or so, until cooked through but still medium-rare closest to the bone (an instant-read thermometer inserted near the bone should register 145°), 8–12 minutes. Transfer to cutting board and let rest 10–15 minutes.

Cut pork along the bone to remove meat in one piece; slice ½" thick and transfer to a rimmed platter. Slice jalapeños crosswise into rounds and scatter over pork. Pour reserved marinade over and let sit at least 15 minutes and up to 1 hour before serving. To serve, scatter onion over.

½ cup plus 3 Tbsp. extra-virgin Olive Oil, divided, plus more for grill

4 Bone-In Pork Rib Chops (about 10 oz. each)

¼ medium White Onion, very thinly sliced

Jalapeños Recipes