Mexican White Salsa

theresa gail

By
@tgsuffel

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.


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Serves:

A party or refrigerate leftovers

Prep:

30 Min

Method:

No-Cook or Other

Ingredients

30oz jar(s)
miracle whip
1 c
sour cream
1/2 tsp
garlic salt
1/2 Tbsp
red pepper flakes
1/2 tsp
cayenne pepper
1/2 tsp
salt
1 tsp
cumin
1 tsp
dried oregano
2 tsp
franks hot sauce
juice from half a lime
1/2 c
milk
18
pimento stuffed olives
1 Tbsp
olive juice from jar
6
cloves of garlic

Directions Step-By-Step

1
Place garlic and olives into food processor and blend till chopped.
Add in rest of the ingredients into food processor and blend till all combined.
2
Place sauce in mason jars or something similar and refrigerate at least 24 hrs
3
After the 24 hours is up serve on anything!! Chips, tacos, fries, rice, anything tastes good with this sauce.
Refrigerate leftovers

About this Recipe

Course/Dish: Salsas
Main Ingredient: Dairy
Regional Style: Mexican