mexican white salsa
This recipe makes about two pint-sized mason jars. Now some of the ingredients might make you raise your eyebrow but trust me after you mix all this stuff together and let it sit overnight it is knock your socks off awesome! You do have to let this sit in the fridge at least 24 hours, that is how long it takes for the magic to work. I am told this recipe was originally post by Parrish Ritchie (Life without the crust) I did not create this recipe but I make it often.
yield
serving(s)
prep time
30 Min
method
No-Cook or Other
Ingredients For mexican white salsa
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30oz jarmiracle whip
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1 csour cream
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1/2 tspgarlic salt
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1/2 Tbspred pepper flakes
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1/2 tspcayenne pepper
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1/2 tspsalt
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1 tspcumin
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1 tspdried oregano
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2 tspfranks hot sauce
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juice from half a lime
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1/2 cmilk
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18pimento stuffed olives
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1 Tbspolive juice from jar
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6cloves of garlic
How To Make mexican white salsa
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1Place garlic and olives into food processor and blend till chopped. Add in rest of the ingredients into food processor and blend till all combined.
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2Place sauce in mason jars or something similar and refrigerate at least 24 hrs
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3After the 24 hours is up serve on anything!! Chips, tacos, fries, rice, anything tastes good with this sauce. Refrigerate leftovers
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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