I was giving a friend a lift to the airport when he started describing this great place he’s been hitting on some weekends that serves pizza by the slice after midnight which he believes is better than they’re earlier-in-the-day offerings. He was also raving about this stuff they offer to dip the slices in: Boom Boom Sauce.
I am not often out and about at or after midnight to go for a slice of pizza, but the sauce sounded interesting, so I went to da Google, and found this.
INGREDIENTS
•1 tbsp olive oil
•1 tbsp chicken stock
•2 red and/or orange peppers, diced
-about 1-1/4 cup
•3 jalapeno peppers, seeded and sliced
•2 Serrano peppers, seeded and sliced
•3 garlic cloves, minced
•3 tsp dried parsley (or 3 tbsp fresh)
•1 tsp Aleppo pepper
•1 (4 oz) cans hot chopped green chili peppers, drained
•1 (4 oz) cans mild chopped green chili peppers, drained
•1 (11 oz) cans crushed tomatillos
•1 (10 oz) can cond. cream of chicken soup
•1 tsp fresh lemon or lime juice (optional)
•1 lb Velveeta, cubed
Heat the olive oil and chicken stock in a large pot (I used my tagine) over medium high heat, then add the peppers and garlic.
Sauté for seven to ten minutes, until the garlic is nicely aromatic and the peppers are tender, but still brightly colorful.
Lower the heat to medium, then stir in the cream of chicken soup, parsley, green chiles, and Aleppo pepper and warm through.
A note on the tomatillos: although the recipe called for adding a can of crushed; I was unable to find anything but an 11 oz can 
of whole tomatillos, so I drained them and then gave ’em a whizzz with the immersion blender. Worked a treat.
Taste the sauce – it’ll be zippy! I knew the cheese would mellow it out, but thought that first it needed just a little sumpin’ sumpin’, so added a teaspoon of fresh lemon juice. Lime juice would’ve been perfect, but I was out of limes at the moment, so lemon it was, and it was good.
Sauce warmed through and nicely seasoned, it’s time to smooth things out a bit. My tagine does many things well, but the low, sloping sides do not lend it to in-the-pan blending; so I transferred the sauce to an 8-cup measure and gave it a good whizzz with the immersion blender. You could also do this in a regular blender.
Return the sauce to the pan and add the cubed cheese.
Give it a stir, set the flame on low, cover the pot, and let it be for five minutes or so.
Lift the lid, give things a stir and, if needed, recover and let sit on that low flame, stirring every few minutes, until all of the cheese is melted.
Boom boom sauce.
I can see how it would be tasty on pizza, and it turns out it goes rather nicely with a t-bone steak, too, but don’t stop there! This sauce beats the label off any of those jarred cheese dipper things, so think about it with nachos, or as a chip dip, or even for tots! I’m toying with using it on a barbecued chicken ‘za!
Details on that, to come…