Finely mince the pickled jalapeños until the pieces are very small.

In a medium mixing bowl, whisk together the mayonnaise and sour cream until smooth.

Add the minced jalapeños and the jalapeño brine (juice) to the bowl and stir to combine.

Add all the spices: paprika, cumin, garlic powder, onion powder, chili powder, salt, and sugar.

Whisk vigorously until all spices are completely incorporated and the sauce turns a uniform speckled orange color.

Cover the bowl tightly or transfer to a glass jar with a lid. Refrigerate for at least 30 minutes (preferably 2 hours) to allow the flavors to meld.

Stir well before serving. Spread on quesadillas, tacos, or use as a dipping sauce.