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Mexican Jalapeno Sauce - Creamy Jalapeno Dressing or Sauce
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Great condiment to use on Topopo or Mexican Salads, Burritos, Quesadillas, Chilaquilas, or other Tex-Mex or Mexican foods

Susan Doocy

Serves/Makes:about 1 cup

  • 1/2 cup (125 ml) Hellman's or Best Foods mayonnaise
  • 1/2 cup (125 ml) sour cream
  • 4 tsp (20 ml) pickled jalapeno slices, minced
  • 4 tsp (20 ml) pickled jalapeno juice from the jar
  • 1-1/2 tsp (7 ml) granulated sugar
  • 1 tsp (5 ml) paprika
  • 1 tsp (5 ml) ground cumin
  • 1/4 tsp (1 ml) ground cayenne pepper (or to taste)
  • 1/4 tsp (1 ml) garlic powder (not garlic salt)
  • 1/8 tsp (1 ml) salt or to taste
  • Optional: garnish with lemon slices and sprigs of cilantro
  • In a medium mixing bowl combine all the ingredients together and blend well.
  • Cover and chill for 4 hours or overnight for the flavors to set.
  • Stir before using.
Note: I like to add either green or red chile salsa instead of jalapeno slices sometimes. Very good with chopped cilantro added if you like the flavor.

Recipe Hint: Double or triple recipe and mix this sauce with equal amounts of grated cheese and top baked burritos at the last 5-10 minutes for cheese to melt. Excellent flavor and touch for a smothered burrito served on a bed of shredded lettuce or green cabbage with chopped green onions, black olives, tomatoes, and guacamole.

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