Clone of Taco Bell Baja Sauce

Combine the cheeses and cornstarch in a small bowl and mix well. Set aside. Sargento Limited Edition Pepper Jack Cheese (in slices) works exceptionally well in this recipe. If you use that brand, you will need two slices (cut finely) to equal 1/3 cup.

In a small saucepan, whisk together the onion powder, garlic powder, salt, corn syrup, mustard, jalapeno, dry buttermilk, evaporated milk, and only 3 tablespoons of the vinegar. Whisk the mixture until the buttermilk powder has dissolved. Turn on the heat to medium and whisk often while the mixture is heating. Bring the mixture to a good simmer. Next, and this is VERY IMPORTANT, remove the sauce pan completely from the heat and slowly whisk in the cheese mixture. Briskly whisk for at least 1 minute – making sure the cheeses have completely melted. I cannot stress the importance of not adding the cheeses when the pan is on the burner. If you do not, you will cause the proteins in the cheeses to form small gritty balls that will ruin the texture of the finished product.

Add the heated cheese mixture to a blender with the pimentos. Blend the mixture until the jalapenos and pimentos are very finely chopped and the mixture is smooth. Scope the mixture into a sealable bowl and allow it to come to room temperature on your kitchen counter.

When the cheese mixture has cooled completely, add the remaining tablespoon of vinegar, the cayenne pepper (if using), and the mayonnaise then stir to combine. Seal and put the mixture in the refrigerator for at least 4 hours to allow the flavors to meld.

For an accompaning story on how this recipe was developed, check out my blog.