Salsa con Queso Jalapeña (Nicaraguan Cream Sauce with Cheese)

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Salsa con Queso Jalapeña (Nicaraguan Cream Sauce with Cheese)

Salsa con Queso Jalapeña (Nicaraguan Cream Sauce with Cheese) is a traditional Nicaraguan recipe for a classic sauce or relish made from a Crema Mexicana base with milk, onions, garlic, chillies and cheese that makes an excellent topping for grilled dishes. The full recipe is presented here and I hope you enjoy this classic Nicaraguan version of: Nicaraguan Cream Sauce with Cheese (Salsa con Queso Jalapeña).

prep time

10 minutes

cook time

20 minutes

Total Time:

30 minutes

Additional Time:

(+chilling)

Serves:

Rating:

Tags : Chilli Recipes Sauce Recipes Vegetarian Recipes Vegetable Recipes Cheese Recipes Nicaragua Recipes

This is a classic cream sauce from Nicaragua that is typically used with chicken, seafood and beef dishes.

Ingredients:

250ml Crema Mexicana
120ml milk (about)
2 medium onions, thinly sliced
2 garlic cloves, minced
8 jalapeño chillies, sliced lengthways (remove the seeds for a milder sauce or substitute Habaneros or Scotch Bonnets for a spicier version)
100g grated cheese (Monterey Jack, Cheddar or Quesio, for preference)
salt and freshly-ground black pepper, to taste

Method:

Add the onions, chillies and garlic to a medium pan and dry fry for about 5 minutes, stirring constantly, until they begin to soften (if they begin to burn add a little water). Add the crema and stir to combine with the other ingredients.

Add half the milk and stir to thin the sauce. Bring to a simmer and cook over low heat for about 10 minutes (do not allow to boil). If the sauce thickens too much add more milk. Stir in the cheese and allow to just melt into the sauce then adjust the seasonings to taste. Serve over a grilled hamburger, with grilled vegetables or over grilled fish and king prawns.