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Add the entire jar of pickled jalapeño slices, including the liquid, to a blender. Blend until completely smooth, scraping down the sides as needed.
In a mixing bowl, combine the mayonnaise, sour cream, paprika, cumin, garlic powder, onion powder, chili powder, cayenne pepper, and salt. Stir until the mixture is completely smooth and evenly seasoned.
Add seven tablespoons of the blended jalapeño puree to the bowl and mix until fully incorporated. Taste and add more puree if desired, increasing gradually.
Transfer the sauce to an airtight container and refrigerate for at least one hour before using. The sauce will keep in the refrigerator for up to four days.