Ingredients for Boom Boom Sauce
- Bell Peppers
- Jalapeno Peppers
- Serrano Pepper
- Garlic Cloves
- 1/2 cup fresh cilantro, chopped
- Green Chili Peppers
- 1 cup peeled and chopped tomatillos
- Condensed Cream Of Chicken Soup
- American Cheese
- 1 tablespoon olive oil
- 1-2 teaspoons all-purpose flour (for thicker sauce)
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How to Make Boom Boom Sauce
- Seed and finely dice 2-3 serrano peppers (adjust to your spice level), 2 jalapeños (adjust to your spice level), 4 cloves garlic, and 1/2 cup of fresh cilantro.
- In a medium pot, sauté the diced peppers and garlic in 1 tablespoon of olive oil over medium heat for 5-7 minutes, until softened.
- Add 1 (10.75 ounce) can of cream of chicken soup, 1/2 cup chopped fresh cilantro, 4 ounces canned green chilies (drained), and 1 cup of peeled and chopped tomatillos to the pot.
- Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally, until heated through.
- Carefully transfer the mixture to a blender (or use an immersion blender). Blend until completely smooth.
- Return the blended sauce to the pot. Stir in 1 cup of shredded cheddar cheese (or your preferred Mexican blend).
- Cook over low heat, stirring frequently, until the cheese is melted and the sauce is creamy and smooth (about 3-5 minutes).
- Serve warm. For a thicker consistency (ideal for dipping), proceed to step 9.
- For thicker Boom Boom Sauce: In a small bowl, whisk together 1-2 teaspoons of all-purpose flour with 2 tablespoons of cold water to form a slurry. Add the slurry to the blended sauce, and whisk constantly over low heat until thickened. This may take 2-3 minutes.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
13g
Fat
37g
Carbs
3g
