Description:

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

Source:

Susan Doocy

Serves/Makes:about 1 cup

Ingredients

• 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

Preparation

• 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.

Comments

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.