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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I have been trying to replicate Chuy's Boom Boom Sauce for months. I was complaining to a friend that I couldn't get it right. She said, Chicken. Try cream of chicken soup. That was it! Use more or less serrano and jalapeno peppers according to your desired heat level. The consistency is great for a sauce. If you want to eat it as a dip, use the flour. Ingredients:
2 bell peppers (red and orange) |
2 -3 jalapeno peppers |
1 -2 serrano pepper |
2 -3 garlic cloves |
1 bunch cilantro |
1 (4 ounce) can hot chopped green chili peppers |
1 (4 ounce) can mild chopped green chili peppers |
1 (11 ounce) can crushed tomatillos |
1 (10 ounce) can condensed cream of chicken soup |
1 lb american cheese |
chicken stock |
flour |
Directions:
1. Seed and dice peppers, garlic, and cilantro.
2. Saute peppers and garlic in pot with a splash of chicken stock.
3. Add soup, cilantro, green chilies, and tomatillos to the pot.
4. Cook until warm.
5. Pour into blender and blend until smooth.
6. Move mixture back to the pot and add cheese.
7. Cook until cheese melted through.
8. Serve warm.
9. For thicker Boom Boom:.
10. Sift 1-2T flour into blender with sauce.
11. Blend until smooth.
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