Megan’s Chicaoji Cream Sauce

Megan from Lopez Island shared this recipe and I’ve quoted her below:

“So the original recipe I found online but used different ingredients of course so I changed it and ran with the change bc I loved it sooooo much!!! so I can only take credit for my version of it but yes you may use my name if you would like, thank you for asking.

I call it

Chicaoji Cream Sauce

  • 1/2 cup Mayo
  • 2-3 tablespoons of Chicaoji
  • 1 1/2 tablespoons of sweetened condensed milk

I know that all sounds soo odd together but it’s amazing. I make a full jar of it anytime I make it so I double if not more that recipe. Also, I don’t measure it out anymore. But it’s easy to tweak if you like it spicer or sweeter or more tang just adjust each portion as the individual prefers.
Hope that all makes sense.

I use it on veggies (both as a dip or drizzle), on salmon (plain or teriyaki), on chicken, in wraps or sandwiches, on my egg breakfast sandwiches or burritos. I just love it on everything!!!!
Hope you enjoy it!!! I’d love to hear what you think if you try it.”

I shared Megan’s recipe in the Chicaoji Newsletter so she received her free 12 oz bottle of Chicaoji.

Grilled pineapple

Peel pineapple and slice the whole fruit into “wheels”

Lay out pineapple on grill and brush/spread on the Chicaoji

Flip wheels and do the other side, if you want

Grill as long as desired (We like to blacken the pineapple a bit)

This makes a great cold snack for the next day

BBQ Sauce

from Tina A.

1 part Chicaoji + 2 parts blackberry jam (or raspberry) = the best BBQ sauce ever!