Rough chop the jalapeño (remove seeds if you don't like any heat, or remove 1/2 the seeds if you like a little kick but don't generally like your mouth to feel like it's on fire).
Combine all ingredients in a food processor and pulse on high until there are no longer any big chunks.
Notes
*If you are using this asa salad dressing, I recommend diluting it with equal parts sour cream. This tones down the heat and just makes it...creamier.:) *Chill any leftovers and save for up to a week in the fridge.