Spicy Grilling Hack – Is it a Sauce, a Dip or like Mayo?

Is it a sauce, a condiment, a dip? Who cares? This recipe for a Spicey Jalapeño dipping Sauce is tasty and can be used in several ways. You can brush on chicken or pork while grilling. Add to your burger like you would mayo, or serve on the side with chips, tortilla chips, or a veggie tray!

Fresh or Chopped in a Jar?

You have a choice here, actually a few. If you go the route of fresh peppers from the grocery, or your favorite vegetable and fruit stand, you’ll need to do some cleaning and deveining. This requires the use of gloves and possibly protective eye-wear.

The great thing about this is that you can pick your peppers! Jalapeno to Scotch Bonnet for the brave of heart! Or, you can pick up a jar of chopped jalapenos from the pickle aisle or where the Mexican style food items are stocked at your local grocery.

So is it a Sauce or a Dip, or a Condiment – Yes!

This recipe can be used for a variety of things – here are a few suggestions.

  • Grilling Sauce for Chicken, Poultry
  • Condiment for Burgers, Pulled Smoked Chicken
  • Drizzle on loaded potatoes
  • Dip for Chips, Veggies, Fries, Chicken Nuggets
  • Top of a Po’ Boy Sandwich
  • You get the idea.

Ingredients

Generally, this recipe makes about 1 1/2 cups, but you can thin with a few dashes of water, additional buttermilk, or even ranch dressing.

The one note on this recipe is to use 1/2 of the dry ranch dip mix, chill, and then taste test. Add the rest if desired.

  • 1 cup real mayonnaise
  • 1/3 cup buttermilk
  • 1/3 cup sour cream
  • 3 fresh Jalapeno peppers (seed, devein and then chop)
    Adjust the amount of jalapeno for your own taste buds!
  • OR 2 tablespoons store-bought chopped jalapenos from a jar.
  • 1/2 tablespoon cilantro
  • 1 package of dry ranch dip mix – halved

Instructions: Combine everything in a food processor or blender and let it go! Blend until it is nice and smooth. Chill for a few hours, taste, and add the remaining ranch mix if desired.  If you can make the day before then do so for a deeper flavor.

Author Bio: Kent Whitaker, also known as “The Deck Chef,” is an award-winning culinary writer and cookbook author. He’s also penned Young Reader, NASCAR and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motorsports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill. You can reach out to Kent at www.thedeckchef.com, Facebook, Instagram, and Twitter.

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