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.
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
Instructions
- 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.