Chili Cheese Sauce (BK)
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 large chilli pepper (cayenne or other mild variety)
- 100 g cream cheese
- 40 g mayonnaise
- 2 tablespoon vinegar (if possible from a jalapeño glass)
- 1 teaspoon tomato paste
- 1 teaspoon mustard, medium hot
- 1 pinch (s) salt
- 1 pinch (s) pepper
- 1 pinch (s) sugar
- 1 pinch (s) nutmeg, grated
- 1 pinch (s) garlic salt or garlic granules
- 0.5 teaspoon ½ sauce thickener
Print Recipe
Pin Recipe Instructions
- Grate the chilli pepper in a saucepan. Try not to get any seeds into the pot. Add all other ingredients to the pot and briefly bring to the boil.
- Important: let cool down to room temperature before consumption! Simply put the pot in cold water and stir in between.
- Tip: Serve the sauce with jalapeños on burgers or with French fries.
- Note: Mild jalapeños are hard to find. The mildest ones I`ve found so far are of the La Costena Nachos variety (to be found on Amazon under: La Costena - Nachos Jalapeño cut - 440g / 385g)
- If anyone can recommend even milder jalapeños or has optimized the recipe even further, please write a comment.
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