This Southwest Spicy Sauce recipe yields a slow heat. 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.
This recipe is courtesy of Cynthia Detterick-Pineda of Andrews, TX. More of Cynthia’s Southwest Recipes.
- 1/2 cup mayonnaise*
- 1/2 cup sour cream*
- 1 teaspoon milk
- 3 tablespoons onion, minced
- 2 cloves of garlic, crushed
- 1 large jalapeno chile pepper, seeded, deveined, and minced
- 3 tablespoons red bell pepper, minced
- 2 tablespoons Tomato Salsa (homemade or commercial)
- 1 teaspoon of chile powder
- 1/2 teaspoon of cayenne pepper
- 1/2 teaspoon of paprika
- 1/2 teaspoon dill weed, dried and 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 jalapeno 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 ingredients 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 together.
* Low fat mayonnaise and sour cream iare ok to use, but not fat free.
Categories:Condiments - Sauces - Butters - Relishes - Jam and Jelly Recipe Dips, Spreads, Pates & Terrines Southwest Recipes