Who needs butter when you can have this spicy, gutsy dipping sauce? An amazing blend of hot, sour, and salty, it's an unrivaled complement to sweet, buttery lobster meat. This sauce uses the entire pepper--seeds and all. For a milder sauce, halve the jalapeños, then remove and discard the seeds and membranes.
This recipe goes with Spicy Grilled Corn
Cooking Light JULY 2001
Place all ingredients in a blender; process until smooth.
Note: Store extra sauce in an airtight container for 1 week in the refrigerator.
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