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This recipe is courtesy of Cynthia Detterick-Pineda
of Andrews, TX. More of Cynthia's
If made properly, this sauce recipe yields a slow heat sauce. At first you might not
think it has any heat, but be prepared for at least a little spice to hit your palate slowly. This sauce also makes a great dip with chips.
Check out Linda's
Butters, Condiments, Sauces, Relish & Jelly Recipes and
Appetizer Recipes for more great ideas.
Southwest Spicy Sauce Recipe
Dips & Spreads,
Regional Cuisine: Southwest
Prep time: 20 min
1/2 cup mayonnaise (low fat is ok, but not fat free), seeded, deveined, and minced
1/2 cup sour cream (low fat is ok, but not fat free)
1 teaspoon milk
3 tablespoons minced onion
2 cloves of
1 large jalapeño
3 tablespoons minced red bell pepper
2 tablespoons salsa, commercial jarred salsa of your choice
1 teaspoon of chile powder
1/2 teaspoon of cayenne pepper
1/2 teaspoon of paprika
1/2 teaspoon dried dill weed, crushed to release oils
1/2 teaspoon Mexican Oregano, crushed to release oils
In your food processor or blender, mix the mayonnaise, sour cream, milk,
onion, and garlic. Blend until combined and the onion and garlic is finely
chopped. Add the jalapeño chile pepper and red bell pepper; pulse 4 to 5 times
to chop and incorporate these into the mixture. Add the salsa, chile
powder, cayenne pepper, paprika, dill weed, and oregano; pulse 2 or 3 times, just enough to mix these in.
Place the mixture in the refrigerator for at least 20 minutes. It will be ready to use after allowing to set long enough for the
flavors to begin to blend.