Start by removing the stems and seeds from the fresh jalapeno peppers. Roughly chop the jalapenos into smaller pieces.

In a skillet heated over medium heat, pour in olive oil. Add the chopped jalapenos along with minced garlic and sauté for 3 to 4 minutes.

Once the jalapeno and garlic sauté is done, allow the mixture to cool for a few minutes. Transfer it to a blender.

Add sour cream, mayonnaise, lime juice, cilantro, salt, and black pepper to the blender. Blend until completely smooth.

If the sauce is too thick, gradually add milk while blending to achieve desired consistency.

Taste your sauce and adjust seasonings as needed. Transfer to a serving bowl and chill for at least 30 minutes before serving.