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.

Recipe by Cooking Light July 2001

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Recipe Summary test

Yield:
1 cup (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

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  • Place all ingredients in a blender; process until smooth.

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  • Note: Store extra sauce in an airtight container for 1 week in the refrigerator.

Nutrition Facts

13 calories; calories from fat 7%; fat 0.1g; poly fat 0.1g; protein 0.5g; carbohydrates 3.1g; fiber 0.3g; iron 0.2mg; sodium 295mg; calcium 10mg.
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