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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
and
Appetizer Recipes
for more great ideas.
Southwest Spicy Sauce Recipe
Recipe Type:
Appetizer,
Dips & Spreads,
Chile Peppers
Regional Cuisine: Southwest
Yields:
serves many
Prep time: 20 min
Ingredients:
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 jalapeño
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 dill weed, crushed to release oils
1/2 teaspoon Mexican Oregano, crushed to release oils
Preparation:
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.
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