1cup sour cream
1/4 cup mayonnaise
2 jalapenos with the seeds and veins removed
1 habanero with the seeds and veins removed
1 bunch cilantro
1/2 tsp minced garlic
3 key limes
salt to taste
1. Husk the tomatillos and wash them. Place them in a saucepan with water. Bring to a boil and cook for 7 minutes until the tomatillos are tender and have changed their color. Drain the tomatillos and set them aside to cool.
2. Take the hot peppers and remove the seeds and veins (these are the hottest parts of the pepper) using rubber gloves. If you want spicier flavor, you can leave the seeds in or add extra hot peppers. In our family we love the habanero flavored foods, but you can use other hot peppers in the dip like serrano chilies.
3. Now place everything in a blender or food processor and blend until smooth. Squeeze key lime juice into the mixture.
PS. I don't even stem the cilantro--everything goes in and gets finely blended.
4. If you have time, let the dip sit in a refrigerator for an hour or over night so it can thicken and flavors can blend.
5. Eat it with chips or pour it over your enchiladas. Soooo yummy!
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