This dipping sauce was part of a french fry recipe and I almost did not make it. It had been a long day and I just did not feel like roasting the jalapeños, but since I had the jalapeños I did not want them to go to waste so I just made the sauce. I am so glad I decided to make the sauce, it was fantastic. The fry recipe was not a keeper, but the sauce recipe definitely is. It even worked as a dip for carrots, cucumbers and bell peppers.
Roasted Jalapeño Dipping Sauce
Ingredients:
- 4 jalapeños, halved with seeds and ribs removed
- 1/4 cup dried cilantro
- 1 tablespoon lemon juice
- 1 garlic clove
- 1 cup olive oil mayonnaise
- 1 cup sour cream
Directions:
- Turn the oven onto broil.
- Line a baking sheet with aluminum foil and place the jalapeños cut side down on the baking sheet.
- Roast the jalapeños for 5-10 minutes, or until the skin is blackened.
- Transfer the jalapeños to a ziploc bag or a sealable container. Allow to rest for 10 minutes and then peel of the skins.
- Place the jalapeños, cilantro, lemon juice, garlic clove, mayonnaise and sour cream into a blender. Blend until smooth and creamy.
Enjoy!!!
*Adapted from House of Yum.
