1-Place the 3 habanero peppers (stems removed), 10 garlic cloves, 1 medium white onion (about 1 cup), and 1 chicken bouillon cube in a saucepan with just enough water to cover them. Bring to a boil and cook uncovered for 15 minutes, letting most of the liquid evaporate. Let the mixture cool completely.

2-Transfer the cooled mixture to a blender or use an immersion blender. Add the 14 ounces (approximately 400 grams) sour cream, 2 tablespoons mayonnaise, and 2 tablespoons lime juice, then blend until smooth and creamy.

3-Refrigerate the sauce for at least 3 hours to thicken it up. Taste and add salt and pepper if needed. If it’s not thick enough, stir in extra sour cream in 1/4 cup (about 60 grams) increments and chill again as necessary.

4-Serve as a dipping sauce for tortilla chips, tacos, fried foods, or use it as a condiment for various dishes to add that spicy kick.