Virginia White Salsa
White Salsa is a regional sauce rumored to have originated in the Norfolk, Virginia area in the early 1970’s. Tangy and mildly addictive, it’s also very versatile. Serve it with tortilla chips, put a dollop on top of Mexican dishes, toss tomato and avocado slices in it for a quick salad, or thin it and use as salad dressing.
(Being a die-hard Duke’s Mayo fan, it’s the only time I’ll have Miracle Whip in the house!)
Yield: About 4 cups
Time: 10 minutes (plus 1 day refrigeration)
1 c. Miracle Whip dressing (don’t use mayo)
¼ c. sour cream
½ c. milk
3 Tbsp. pickled jalapeno
2 Tbsp. brine from the pickled jalapenos
¾ tsp. Cholula Chili Lime Hot Sauce
1 tsp. fresh lime juice
Zest of ½ lime
1/8 tsp. ground cumin (toasted is best)
¼ tsp. green chile powder *
¾ tsp. garlic powder
¾ tsp. dried oregano
1 tsp. crushed red pepper flakes
Using a stand blender or immersion blender, combine all ingredients except red pepper flakes on low speed until thoroughly mixed. Transfer to a storage container and stir in the pepper flakes. Refrigerate 24-48 hours before using.
* This is a dried, powdered green chile with a medium heat level; may also be called New Mexico chili powder or Hatch-style chile powder. Available online here: https://spicesinc.com/new-mexico-green-chile-powder. Substitute with an equal amount of jalapeno powder or with ½ of a fresh, seeded jalapeno pepper.