Firecracker Jalapeno White Sauce
Creamy and delicious, with just a hint of heat from jarred jalapenos, Firecracker Jalapeno White Sauce is a homemade recipe that replicates the dipping sauce served with chips in Mexican restaurants.
- Prep Time: 2 mins
- Cook Time: 10 mins
- Total Time: 12 mins
- Yield: 2 2/3 cups 1x
- Category: Appetizer
- Cuisine: Mexican
Ingredients
- 2 cups whole milk
- 1/2 cup sour cream
- 1 teaspoon Chicken Better Than Bouillon
- 3 tablespoons butter
- 3 tablespoons flour
- 2 tablespoons jarred sliced jalapenos, drained and finely diced
- 2 to 6 tablespoons juice from jarred jalapenos including some seeds (depending on degree of spiciness desired)
- 1/3 cup shredded Mexican 4 Cheese blend (a combination of medium cheddar, Monterey Jack and Asadero Queso Quesadilla cheeses)
- 1/4 teaspoon ground white pepper
- Tortilla chips, for serving
Instructions
- In small saucepan with a pouring spout (optional, but nice to have), heat milk over high heat until just before the boiling point (watch carefully).
- Add sour cream, combining with whisk.
- When the sour cream is thoroughly dissolved into the milk, reduce the heat to medium and stir in the chicken base and jalapeno juice.
- Reduce heat to simmer and stir occasionally as you work on the next step.
- In a larger saucepan, melt butter over medium heat.
- Make a roux by adding flour and whisk to combine until mixture is smooth, lump-free and pale gold.
- Pour milk mixture (this is where the spouted saucepan comes in handy!) into butter/flour mixture, whisking continuously until mixture thickens and is smooth.
- Remove from heat and add cheese, white pepper and diced jalapenos, whisking until cheese has melted.
- Pour into serving dish and serve warm with tortilla chips.
Notes
It is important to heat the milk to just below the boiling point before adding the sour cream. You’ll know when the milk is ready when little bubbles start to form around the rim of the saucepan. Don’t boil your milk because If you add the sour cream to milk that is too hot, the mixture will curdle and you will have to throw it out and start again! Also, this sauce keeps well in the refrigerator. Just spoon any unused sauce into a refrigerator container with a lid and refrigerate. To reheat, place in a microwave-safe dish, cover with a wet paper towel and heat for a minute, stir, then heat again.
Find it online: https://tootsweet4two.com/firecracker-jalapeno-white-sauce/
