Salsa Blanca

This delicious, unique salsa comes from somwhere you'd never expect:, Tidewater, Virginia. If you've ever visited a Mexican restaurant in that southeastern corner of the state, you've probably tried this creamy, spicy salsa. If not, well, it might just be time to whip up a batch and see what all the fuss is about.

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Prep Time 1 5

Cook Time 0

Course: Appetizer

Cuisine: American, Mexican

Ingredients Method

Ingredients

2 cups mayonnaise helmann's or duke's
1/2 cup milk
1/4 cup pickled jalapeno brine
1 1/2 tsp oregano
1 1/2 tsp garlic powder
1 tsp crushed red pepper
1 tsp cumin
1 tsp honey or agave nectar

Method

This one is pretty simple--the only trick is that you can’t eat it right away. Mix everything together until uniform and pop it in the fridge overnight.
By the next day, you have an incredible bowl of what may be the most crowd-pleasing salsa out there. It is one of those things that gets better with time, so you can eat it after a few hours, but waiting overnight is better. Some purists say it needs a minimum or two days to mature properly, but I think one day is plenty.