Reviewed: Aug. 19, 2009

Very good on grilled fish tacos! To make it lighter I used light mayo, light sour cream, and a little milk. Peppers added a great kick! Would make a great salad dressing too. Will definitely be using this recipe again- thanks!

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ZEROSF

Cooking Level: Expert

Living In: Orange, California, USA

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Reviewed: Aug. 11, 2009

so good... is yammy... keep it up

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ivyng

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Reviewed: Aug. 6, 2009

ridiculous. I used half & half instead of cream, and I halved the recipe but probably added much more garlic & peppers than called for because I gotta be me. I drizzled this over Chipotle Shrimp Tacos (from this website) and oh my was this good. oh yes. yes it was.

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Cassidy

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Jul. 24, 2009

Super hot and super delicious. So easy to make. I threw everything in the food processor and it was ready in just a couple of minutes. I used sour cream instead of the heavy cream...1. to make it thicker and 2. that is what I had on hand. Best served chilled, we thought. I think I will use a whole bunch of cilantro next time. But great as is. Served with Chipotle Shrimp Tacos from this site. Huge hit with both my son and myself. Plan to use leftovers for other meats...maybe chicken tomorrow. Thanks Luci!!

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Mee-Maw

Cooking Level: Expert

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Reviewed: Jul. 23, 2009

This is the best sauce. My whole family loved it. I think I will use only 2 cloves of garlic next time. I'm goingt to try a chicken pizza using this as this base. Store bought rotisserie chicken, this sauce and your imagination. Great recipe, glad I tried it. Thanks

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Lori Petty

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Reviewed: Jul. 16, 2009

Seriously good! My store didn't have serrano so I used jalapeno, left some membranes in for heat and used low fat half and half. Served over sauteed tilapia, but I can see using this in other ways as well. Did I mention that I loved it?

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turbogal

Cooking Level: Intermediate

Home Town: Lansing, Illinois, USA

Living In: Chesterton, Indiana, USA

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Reviewed: Jul. 1, 2009

This was really good. I served it with "Lime Chicken Soft Tacos" and as a dip for tortilla chips. If I was to use it as a dip again, I would omit the salt in the sauce because the chips made it salty enough.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Jun. 13, 2009

I followed everything except used two peppers...Next time I will use one. Tastes a lot like the mexican caesar dressing at El Torito...all you need is some toasted Pepitos!

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Linda M.

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Reviewed: May 3, 2009

I made half the recipe and then changed it a bit. I used the whole bunch of cilantro, 4 cloves garlic and 2 large serranos, 2/3 cup f f 1/2 & 1/2, and the 1 cup of reg mayo. I used this sauce over sauteed tilapia. Delicious.

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MISSPEGGYANN

Cooking Level: Intermediate

Home Town: Redondo Beach, California, USA

Living In: Spring, Texas, USA

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Reviewed: Apr. 13, 2009

This stuff is awesome. We use it for shrimp tacos and also just to dip chips in. I make a vegan version for food allergy reason and it works great. I use veganaise instead of regular mayo and sour supreme instead of the heavy cream. I also use half the amount of chilis, but that is just perference. I was really glad to find this recipe. Thanks!

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polly625

Cooking Level: Intermediate

Home Town: Rochester, Minnesota, USA

Living In: Tucson, Arizona, USA

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Reviewed: Apr. 3, 2009

This seemed a lot more like a dip than a cream sauce. It was just okay, it was the mayo that makes it 3 star, it didn't seem to go with the rest of the ingredients, at least to me & seemed to throw it all off. I might try sour cream next time & see if that works better. Thanks for the inspiration! PS....when you are working with the chilies make sure to !!!WEAR GLOVES!!! I made that mistake & my hands were honestly red & stinging/burning for 2 days. It was horrible!

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Mrs.Pollak06

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

Living In: Agoura Hills, California, USA

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Reviewed: Mar. 22, 2009

Very tasty. Now I don't have to run to Sharky's restaurant when I'm craving a gourmet fish burrito. I used this sauce in a shrimp burrito... and so good. I ended up freezing the left over sauce in small baggies rather than throw it away and it tastes very fresh still. Thanks for sharing the recipe.

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Reviewer:

Tired MOM

Cooking Level: Beginning

Home Town: Oxnard, California, USA

Living In: Simi Valley, California, USA

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Reviewed: Dec. 22, 2008

This was good, but not anything spectacular. I didn't have serrano chiles so I used regular chiles. I used half cream and half milk and it came out just fine. I mixed it up in some veggies and pasta. It's a great quick dish. I would recommend this recipe.

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mgfood

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Reviewed: Oct. 5, 2008

Outstanding! Used FF 1/2 & 1/2 and low fat mayo ... 4 serranos and 4 cloves of garlic ... 3/4 of a bunch of cilantro. I poured it over Tilapia and baked them. Served with rice and roasted asparagus. We just LOVED this sauce ... next time I'll add at least 1 more serrano pepper. After dinner we were looking for a snack and ate this with tortilla chips ... delicious that way also! Thanks for sharing such a great recipe!!

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PamelaSue

Cooking Level: Expert

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Reviewed: Jun. 26, 2008

This is a really good sauce. I was unable to get serrano peppers, so I opted for chili peppers. I roasted them in a 450 oven...cook on sheet untill blisters remove then let "sweat" in a sealed plastic bag for 15 min. Based on the reviews, I too used lime juice. It went great on black bean veggie burgers with avocado. I can't wait to share this recipe!

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kissthecook

Cooking Level: Expert

Home Town: Mankato, Minnesota, USA

Living In: Eureka, California, USA

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Reviewed: May 19, 2008

This stuff was amazing with chicken enchiladas the other night. I had no intended use for the leftovers, but was determined not to toss them. Yesterday, I found myself devouring a bag of tortilla chips with them while I cooked. YUMMY!

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Dionne

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: Round Rock, Texas, USA

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Reviewed: Apr. 19, 2008

Fabulous sauce. Can use it on chicken or pork. It is great as a dip for veggies.

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Lisa H

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Apr. 13, 2008

Love this sauce! Awesome and so full of flavor. I served it on top of grilled chicken tacos but I can definetly see this being great on fish tacos. I hate using cream for anything so I decided I had to sub half and half for it. Of course it came out rather thin so I took an extra step and threw everything in a saucepan, added 1 tbsp of cornstarch dissolved in a little water. It thickened beautifully and it was still awesome!

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Java_Girl

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Jul. 31, 2007

I've decided I really like this. I followed this recipe exactly and let it meld a day or so. I used it on some broiled tilapia filets and it was good. DH said it tastes a little bit like a spicy ranch dip. (?) I think next time I'll do as Krazykhat suggested and add a squeeze of lime. My husband and I both think this would make a great dip for a veggie tray. I'm glad I tried it. This recipe will come in handy. Thank you for posting.

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LREYNAL

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Wills Point, Texas, USA

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Reviewed: Jul. 15, 2007

The is awesome! I roasted the chillies, and removed the charred skin and seeds. I alsoadded juice from 1/2 a lime and 3/4 tsp of sugar. Very good on top of fajitas.

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