White Jalapeno Sauce Recipes

WHITE JALAPENO SAUCE

Steps:

• .Heat whipping cream in a heavy saucepan over high heat. When the cream is ready to boil, stir in the sour cream. After sour cream dissolves, reduce heat to medium. Stir in chicken base and jalapeno juice and simmer.
• While cream is heating, make a roux by warming butter in a saucepan over medium heat, adding flour, and mixing with a wire whip until mixture starts to turn pale gold.
• Just before cream mixture is ready to boil again, add roux, whisking briskly and constantly until roux is incorporated. Remove from heat, stir in minced jalapeno and the cheese mixture.

JALAPENO WHITE SAUCE

Steps:

• Heat whipping cream in heavy saucepan over high heat.
• When cream is ready to boil, stir in sour cream.
• After sour cream is dissolved, reduce heat to medium.
• Stir in chicken base and jalapeno juice and simmer.
• While cream is heating: Make a roux by warming butter in a saucepan over medium heat, adding flour, and mixing with a wire whip until mixture starts to turn pale gold.
• Just before cream mixture is ready to boil again, add roux, whisking briskly and constantly until roux is incorporated.
• Remove from heat and add minced jalapeno and cheese.

LEMONGRASS PORK PICNIC SANDWICH

Steps:

• For the pork and marinade: Whisk together the oil, brown sugar, fish sauce, soy sauce, garlic, lemongrass, ginger, shallot and 1 teaspoon salt in a large bowl. Add the pork chops and rub to coat. Cover and marinate in the refrigerator for at least 1 hour, up to overnight.
• For the pickled vegetables: Meanwhile, combine the sugar, 1 tablespoon salt and 1 1/2 cups water in a medium saucepan and bring to a simmer over high heat. Remove from the heat and stir until the sugar and salt are fully dissolved. Add the vinegar and let cool for 10 minutes.
• Add the shallots, carrots and daikon to the saucepan and fully submerge, using a small plate to weigh them down if necessary, for at least 1 hour. (The pickled vegetables can be made up to a week in advance and refrigerated in an airtight container.)
• Heat a 2-burner cast-iron grill pan over medium-high heat until evenly hot, about 10 minutes.
• Remove the pork chops from the marinade and discard any excess. Grill until dark brown, charred in spots and cooked through, about 3 minutes per side. Transfer to a plate.
• For the sandwich: Slice the boule in half horizontally. Remove some of the fluffy interior from both halves and reserve for breadcrumbs or another use. Spread the cut sides with the mayonnaise and sriracha. Layer the pork chops on the bottom half and sprinkle with the Maggi seasoning. Drain the pickled vegetables and layer them on top of the pork. Top with a layer of cucumbers, then jalapeños, then tomatoes. Fill the top half of the boule with the cilantro, then carefully flip to close the sandwich. Wrap the sandwich tightly in aluminum foil and refrigerate with a cast-iron skillet on top. Add a few jars of whatever is already in your refrigerator to the skillet to help weigh it down. Let sit for at least 2 hours, up to overnight, for the flavors to marry.
• Unwrap the sandwich and let sit at room temperature for 30 minutes before serving. Cut into 8 wedges.

WHITE CHEESE JALAPENO DIP

Steps:

• In a double boiler, combine all ingredients except tomato and chips. Cook slowly over low heat until melted, stirring frequently. If you don't have a double boiler, a large bowl set over a pan of simmering water will work. Add tomatoes. Serve warm with your favorite chips.

CHICKEN WITH CREAMY JALAPENO SAUCE

Steps:

• Sprinkle chicken with salt. In a large nonstick skillet over medium-high heat, brown chicken in oil on both sides. , Add the onions, broth, jalapenos and cumin. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 165°, 5-7 minutes. Remove chicken and keep warm., Stir cream cheese and sour cream into onion mixture until blended. Stir in tomatoes; heat through. Serve with chicken and rice.

JALAPENO HOT SAUCE

Steps:

• In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.
• Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.
• Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.

JALAPEñO MILD SAUCE RECIPE BY TASTY

Steps:

• Heat the olive oil in a large pan over high heat, then add the jalapeños, onion, garlic, and salt. Stir and cook for 4 minutes.
• Add the water and vinegar. Reduce the heat to medium-low.
• Simmer for 20 minutes stirring continuously.
• Remove the pan from the heat and let cool.
• Pour the jalapeño mixture into a blender and puree until smooth.
• Using a funnel, pour the sauce into a bottle or jar and store in the refrigerator for up to 2 months.
• Enjoy!

CREAMY JALAPENO

Steps:

• Place minced jalapenos, sour cream, ranch dressing mix, garlic powder, and cilantro in a blender or food processor. Blend until smooth. Cover and refrigerate at least one hour, or overnight, before serving.