2-6 TBS of Sriacha Hot Chili Sauce (Hotness per your taste, add more if you like it spicy)
Mix the juice of 3–4 limes with the sour cream, pepper flakes and garlic salt. Add the pepper flakes and the Sriracha chili sauce. Cover and refrigerate for at least 1 hour. Add to your favorite Fish/Shrimp Tacos or eat with tortilla chips.
Chili con Queso Enchilada Sauce
Submitted by Doreen Cox
Chef Mom Promotion, July 2010