5.0 from 303 votes
Creamy Jalapeno Sauce Recipe
This creamy jalapeno sauce is popular in Tex-Mex and Southwest cuisine, perfect for tacos, as a salsa or dip, only 5 ingredients!
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 32
Calories: 33 kcal
Course:
Side Dish , Main Course , Condiments
Cuisine:
American
Ingredients
- 8 fresh jalapeño peppers about 12 ounces by weight
- 1 small red onion chopped (about 4 ounces)
- 4-5 garlic cloves
- ½ cup neutral oil use corn oil, avocado oil, or a neutral vegetable oil
- 1 teaspoon salt
Instructions
- Slice the stems from the jalapeno peppers and add them to a medium sized pot along with the onion.
- Cover with water and bring to a quick boil. Reduce the heat and simmer for about 15 minutes, or until the jalapeno peppers soften up. They will turn dull green and you can pierce them with a fork easily, but do not let them become mushy.
- Strain but keep the liquid on hand.
- Add the boiled jalapenos and onion to a food processor along with the garlic, oil and salt. Process until very smooth and creamy, about 4-5 minutes.
- If you’d like a thinner sauce, add in a few tablespoons of the reserved boiling water.
- Adjust for salt and serve!
Cup of Yum
Notes
- Yields 2+ cups.
- Heat Factor: Medium. Jalapeno peppers pack a decent level of heat, though they can vary. It won't be very hot for a seasoned chilihead, but it is still highly flavorful. You can up the heat factor with some spicy chili flakes, or try making a serrano pepper version.
- Keeps for about 1 week in the refrigerator in a sealed container.
Nutrition Information
Calories
33kcal
(2%)
Fat
3g
(5%)
Sodium
72mg
(3%)
Potassium
15mg
(0%)
Vitamin A
40IU
(1%)
Vitamin C
4.5mg
(5%)
Calcium
2mg
(0%)
Nutrition Facts
Serving: 32Serving
Amount Per Serving
Calories 33
% Daily Value*
| Calories | 33kcal | 2% |
| Fat | 3g | 5% |
| Sodium | 72mg | 3% |
| Potassium | 15mg | 0% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 4.5mg | 5% |
| Calcium | 2mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.