Mexican White Salsa

theresa gail


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.


☆☆☆☆☆ 0 votes

A party or refrigerate leftovers
30 Min
No-Cook or Other


  • 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
  • 1 tsp
  • 1 tsp
    dried oregano
  • 2 tsp
    franks hot sauce
  • ·
    juice from half a lime
  • 1/2 c
  • 18
    pimento stuffed olives
  • 1 Tbsp
    olive juice from jar
  • 6
    cloves of garlic

How to Make Mexican White Salsa


  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

Printable Recipe Card

About Mexican White Salsa

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

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