Avocado Sauce

Avocado Sauce for Fish Tacos (from Plated recipe)

1 jalapeno
4 ounces nonfat sour cream
1 avocado
Juice of 1 lime
1 cup water
1 teaspoon salt
Pepper to taste

Char the jalapeño over flame, flipping until blistered all over, about 12 minutes. Transfer to a cutting board to cool. Once cooled, halve the jalapeño lengthwise. Using a knife tip, discard seeds and stem, then finely chop. Place half of chopped jalapeño in a blender or food processor. Add sour cream, lime juice, water, salt, and pepper and pulse until smooth. Add more chopped jalapeño to taste and blend.