This is kind of strange thing but since the influx of Mexican Restaurants the last few years in our area, the first thing that happens when you sit down is a big bowl of chips and a bowl of both "white sauce" and red sauce gets set down on your table. So with my sons being in the military and my traveling a lot for the DOD before I retired i noticed in other parts of the country, notably California and Florida......no white sauce in Mexican fine eating establishments???? Anyway I thought I would share one of our restaurants recipe for those of you that have never been exposed to this delicious dip. Maybe I just wasnt hitting the right restaurants, i dont know. This is a little "warm" , but very addicting. Craig
I've most often found it in Mexican-American households, very rarely a restaurant. Most of my eating has been West Coast. My favorite is salsa verde. Lee makes a good one.
The Man
I am surprised I have not heard of it after many trips to Mexico. It sounds interesting. Maybe one of our Mexicano members will chime in and let us know what part of Mexico that salsa comes from.
Its so addicting that its one of the first things my kids want to eat when they come home to visit, lol. Thanks guys, check it out!
Never seen that before, if you throw a stick here you pretty much hit a Mexican restaurant here. Looks good,have to give it a try,thanks for posting
Now I know why they invented Miracle Whip. ;D
My curiosity says I must try it.
I make a "white" dipping sauce for dipping tostones (double fried, smashed green plantains) in that is a bit similar bit more garlicky.
I mix sour cream, mayo, lime juice, chopped cilantro and lots of garlic that has been smashed into paste using a molcajete (mortar and pestle).
Thanks for sharing,
Scott
Quote from: conchydong on January 03, 2019, 02:39:55 PM
I make a "white" dipping sauce for dipping tostones (double fried, smashed green plantains) in that is a bit similar bit more garlicky.
I mix sour cream, mayo, lime juice, chopped cilantro and lots of garlic that has been smashed into paste using a molcajete (mortar and pestle).
Scott
That sound delicious.
I love tostones, but never had them with that kind of garlic white sauce.
Do you have a written recipe or approx proportions of ingredients?
Quote from: ChileRelleno on February 19, 2019, 04:52:32 AM
Quote from: conchydong on January 03, 2019, 02:39:55 PM
I make a "white" dipping sauce for dipping tostones (double fried, smashed green plantains) in that is a bit similar bit more garlicky.
I mix sour cream, mayo, lime juice, chopped cilantro and lots of garlic that has been smashed into paste using a molcajete (mortar and pestle).
Scott
That sound delicious.
I love tostones, but never had them with that kind of garlic white sauce.
Do you have a written recipe or approx proportions of ingredients?
Not written recipe but for a small batch I mix about 1/2 cup each of Mayo and sour cream. More or less of either doesn't matter. I smash about 4 or 5 cloves of garlic into a paste and add some lime juice (start with 1/4 lime if juicy) and about 1/4 of a small bunch of chopped cilantro. Mix and taste. The garlic should be the pronounced flavor with just a hint of lime and cilantro. I don't add salt as I salt the tostones liberally when they come out of the oil. If more lime or cilantro or garlic is needed adjust as necessary.
Scott
Quote from: conchydong on February 19, 2019, 02:30:47 PM
Not written recipe but for a small batch I mix about 1/2 cup each of Mayo and sour cream. More or less of either doesn't matter. I smash about 4 or 5 cloves of garlic into a paste and add some lime juice (start with 1/4 lime if juicy) and about 1/4 of a small bunch of chopped cilantro. Mix and taste. The garlic should be the pronounced flavor with just a hint of lime and cilantro. I don't add salt as I salt the tostones liberally when they come out of the oil. If more lime or cilantro or garlic is needed adjust as necessary.
Scott
Thanks
Quote from: Miles Offshore on January 03, 2019, 12:39:20 PM
Its so addicting that its one of the first things my kids want to eat when they come home to visit, lol. Thanks guys, check it out!
Ruth and I had a hobby farm for many years and we grew Chile's with various other vegetables. I smoked Chile's and crushed them. I bet you wouldn't put two spoons fulls of them in your recipe. ;D
Joe
I buy a dried/crushed mix of chiles called Hillbilly Gunpowder.
IIRC it's a mix of Jalapeno, Habenero, Ghost, Scorpion and Reaper.
And it doesn't take much to season anything to hellfire hot deliciousness, 1/2 teaspoon will do a couple gallons of chile.