Years ago, while living in San Diego, I learned of Miguel’s Mexican Cocina, soon to be a favorite go-to dinner spot! Their white jalapeño sauce is truly addictive. I managed to get my hands on the recipe. Give it a try, I know you’re going to want more! Of course, you can serve it with chips. Try it as a dip for soft home-made pretzels! Or, as a sauce on chicken enchiladas….
Miguel’s white jalapeño sauce
- 1 tablespoon butter
- 2 teaspoons flour
- 1 jalapeno, minced
- 1/2 teaspoon chicken base
- 1 cup whipping cream
- 1/2 cup sour cream
- 1 to 2 tablespoons juice from bottled jalapenos
- 2 ounces shredded sharp white cheddar cheese
In small saucepan over low heat, melt the butter, then stir in the flour. Cook 3 minutes, but do not allow to brown. Add the jalapeno and chicken base, stir to smooth out the mixture. Add the whipping cream, then the sour cream and the jalapeno juice, stirring to combine well. Raise the heat to medium and bring the mixture to a boil. Remove from the heat and stir in the cheese, whisking constantly until well incorporated.
Makes about 2 cups.