Fried Green Tomatoes in a Jalapeno Aioli

For the tomatoes:

Heat olive oil in a skillet on medium-high heat.

In a small bowl, beat together the milk and egg (not too much, just until well combined).

In another bowl, combine flour, cornmeal, and a dash of salt and pepper.

Slice tomatoes to desired thickness (about 1/2 inch) and let rest for at least 5 minutes.

Dip tomato slices into the milk-egg mixture, then coat both sides with the flour-cornmeal mixture. Place in a skillet and let both sides cook for about 5 minutes. Remove and set on paper towels to let the grease drip off.

For the aioli:

Clean and de-seed the jalapeno (unless you think you can stand the heat!).

Mince the garlic.

Combine jalapeno, garlic, sour cream, and mayo in a blender or food processor until smooth.

Serve aioli drizzled over the fried green tomatoes!