Tex Mex Green Sauce Recipes

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TEX-MEX GREEN SAUCE

Found this on the internet years ago. It is now a family favorite and I make it every year for the snack table at Thanksgiving. I usually omit the green chiles because I'm a wimp. Prep time is a guess, I'm notoriously slow in the kitchen. Cook time is chill time.

Provided by KMLWPA

Categories     Sauces

Time 1h15m

Yield 15 serving(s)

Number Of Ingredients 9



Tex-Mex Green Sauce image

Steps:

  • In a medium bowl mash avocados and cream cheese together. Add remaining ingredients except tortilla chips and combine well until smooth.
  • Can also be made in a food processor or blender. Just dump in all ingredients and blend or process until smooth.
  • I usually combine everything except the tomatoes then use an immersion blender. Then add the tomatoes and blend lightly until combined but with some texture remaining.
  • Cover and refrigerate for at least 1 hour to allow flavors to blend. Serve with tortilla chips for dipping.

4 medium avocados, peeled, pitted and cubed
1 (3 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (10 ounce) can diced tomatoes with green chilies (like Ro*Tel)
1 tablespoon garlic powder
2 teaspoons salt
1 teaspoon lemon juice (I use a bit more)
1 (4 ounce) can diced green chilies (optional)
tortilla chips

TEX-MEX HOT SAUCE

Make and share this Tex-Mex Hot Sauce recipe from Food.com.

Provided by Millereg

Categories     Sauces

Time 15m

Yield 4 cups, 16 serving(s)

Number Of Ingredients 12



Tex-Mex Hot Sauce image

Steps:

  • Combine the tomato paste with the water in a medium saucepan and whisk until smooth.
  • Add the remaining ingredients and stir until combined.
  • Heat mixture over medium high heat until it begins to boil.
  • Continue to cook for about 3 minutes, stirring often.
  • Remove from heat.
  • When sauce is cool enough to taste, try a sample and call your local Fire Department if necessary.
  • If it's not hot enough for you, add some jalapenos and/or cayenne pepper and/or ground red pepper.
  • When sauce has cooled sufficiently poured it into a sealed container and refrigerate.

1 (6 ounce) can tomato paste (or no salt added tomato paste)
3 cups water
3 tablespoons vinegar
3 tablespoons finely minced canned jalapenos, sliced
1 tablespoon chili powder
1 tablespoon dried onion flakes
2 teaspoons salt (or salt substitute)
2 teaspoons cornstarch
1 teaspoon cayenne pepper
1 teaspoon sugar
1/4 teaspoon onion powder
1 dash garlic powder

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