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Salsa Blanca 

Serves 1⅓ cups

By popular request, Cortney is making Salsa Blanca....

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Ingredients

  • 1 oil-packed anchovy fillet
  • 1/4 tsp. kosher salt
  • 3/4 C. mayonnaise
  • 1/4 C. crema, creme fraiche or sour cream
  • 1/4 C. finely chopped cilantro
  • 2 serrano chiles, stemmed and finely chopped
  • 2 garlic cloves, finely grated
  • 1/2 tsp. finely grated lime zest
  • 3 Tbsp. fresh lime juice

Directions

Place the anchovy in a large mortar and sprinkle with the salt.

Using the pestle, mash it until a paste forms.

Scrape the paste into a bowl, add the mayonnaise, cream, cilantro, Serrano chiles, garlic, lime zest, lime juice and whisk to combine.

Season with salt to taste.

Serve immediately or store in the refrigerator, for up to two days

About This Recipe

By popular request, Cortney is exploring the world of peppers with several salsas and Homemade Tortillas. She’ll be making Salsa Blanca, a white sauce made with garlic, mayo and peppers, Salsa Tatemada, which is charred, Salsa Aguacate, made with avocados and tomatillos, Salsa Macha, a spicy condiment made from dried chilies, garlic, oil and nuts or seeds, and Salsa Tomatillo, a green sauce made from tomatillos, chiles and cilantro. Just in time for Cinco de Mayo!

Try the additional bonus recipes attached in the PDF above!

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