Southwest Spicy Sauce - How To Make Spicy Sauce
Sauces and Condiments - Poultry Sauce
 
 

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This recipe is courtesy of Cynthia Detterick-Pineda of Andrews, TX. More of Cynthia's Southwest Recipes. 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 for more great ideas.

Southwest Spicy Sauce

1/2 cup mayonnaise (low fat is ok to use, but not fat free)
1/2 cup sour cream (low fat is ok to use, but not fat free)
1 teaspoon milk
3 tablespoons minced onion
2 cloves of garlic, crushed
1 large jalapeņo chile pepper, seeded, deveined, and minced
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 dillweed, crushed to release oils
1/2 teaspoon Mexican Oregano, crushed to release oils

In the small cup of a 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 jalapeņo 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, dillweed, and oregano; pulse 2 or 3 times, just enough to mix these in. 

Place the mixture in the refrigerator for at least 20 minutes, or while the chicken cooks on the grill. It will be ready to use after allowing to set long enough for the flavors to begin to blend.