Crack Sauce - The Ultimate Dipping Sauce for Grill Season

This sauce has become a favorite in our family. It's spicy hot while being cool in temperature. When the beer can chickens come off the grill, or a smoked turkey comes out of the smoker, or a spicy walnut encrusted pork tenderloin comes out of the oven, a bowl of this dipping sauce sits ready. It's so delicious that it's addictive, hence the name. It's perfect for dragging bites through before gobbling!

I'm sure it has another name, but what can I say? To our family, it's crack sauce. It keeps in the fridge for about a week. Then, it tends to separate. I've shaken it back up and marveled that the pepper spiciness gets stronger. Wahoo!

Enjoy!

Crack Sauce

Makes about two cups of dipping sauce. 

Ingredients:

3 jalapēnos, stemmed, small chop

4 large cloves garlic, peeled and chopped

1 generous cup cilantro leaves and stems

1/4 c. sour cream

1/2 c. mayonnaise

1/3 c. fresh lime juice 

1 tsp. Kosher salt

1 tsp. black pepper

Place the ingredients in a blender and whiz to a smooth green flecked sauce.

NOTES: Perfect dipping sauce for roasted turkey, chicken, grilled fish, or roasted pork tenderloin. Excellent on sandwiches instead of plain mayo. If you want less spicy heat, remove some of the veins and seeds from the jalapēno peppers.