Name: Creamy Jalapeno Sauce Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 16 fresh jalapeno peppers; 1 white onion, peeled and quartered; 8 garlic cloves (with husks); 2 teaspoons kosher salt (divided: 1 teaspoon for boiling water, 2 teaspoons for sauce); 1/2 cup avocado oil (or any fresh flavorless oil); 1 1/2 tablespoons fresh lime juice (about 1 whole lime)

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Introduction

This creamy jalapeno sauce is a vibrant and flavorful condiment that adds a spicy kick to any dish. Made from fresh jalapenos, garlic, and lime, it’s smooth, tangy, and perfect for drizzling over tacos, grilled meats, or roasted vegetables.

The image shows a close-up of a creamy, light green mixture with a smooth, thick texture inside a clear blender container. The mixture has small bubbles and tiny dark specks scattered throughout, giving it a slightly uneven surface. The blender container has visible measurement markings and some splashes of the green mixture on its sides. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 fresh jalapeno peppers
1 white onion
8 garlic cloves
2 teaspoons kosher salt
½ cup avocado oil (or any fresh flavorless oil)
1 ½ tablespoons fresh lime juice (about 1 whole lime)

Instructions

Step 1: Fill a large stockpot halfway with water and add 1 teaspoon salt. Begin heating over high heat.
Step 2: Peel the white onion and quarter it, then place it in a bowl.
Step 3: Wash the jalapeno peppers well, drain, and add them to the bowl with the onion.
Step 4: Break up 8 garlic cloves from the bulb; no need to peel as the husks will fall off during cooking. Add the garlic to the bowl.
Step 5: Carefully pour the vegetables from the bowl into the stockpot. Bring to a boil, then reduce heat to a simmer.
Step 6: Simmer for about 20 minutes until the jalapenos and onion are soft and the peppers turn an army green. Drain the vegetables and transfer them to a blender.
Step 7: Add 2 teaspoons kosher salt, ½ cup avocado oil, and 1 ½ tablespoons fresh lime juice to the blender. Start with 1 teaspoon salt if using table salt, adjusting as needed.
Step 8: Blend for 1 full minute until smooth. Taste and adjust seasoning with more salt or lime juice if desired. If the sauce is too thick, add 1 tablespoon of water at a time until it blends easily.
Step 9: Pour the creamy jalapeno sauce into squeeze bottles and chill before serving.

Tips & Variations

For a milder sauce, remove the seeds from the jalapenos before cooking.
Use avocado oil for a smooth, fresh flavor, but light olive oil or grapeseed oil also work well.
Adjust the lime juice for more tanginess if preferred.
If you want a smoky flavor, roast the jalapenos and onion instead of boiling.

Storage

Store the sauce in an airtight container or squeeze bottle in the refrigerator. It will keep well for up to 10 days. Reheat slightly if you want a warm sauce, but it is also delicious served cold.

How to Serve

A thick, creamy yellow-green sauce with a smooth texture is being poured from a blender into a clear, tall plastic squeeze bottle that has its white nozzle cap removed and lying beside it. The bottle is about one-third full, and the sauce flows in a steady stream, slightly thick but fluid. Around the bottle on a dark gray stone surface are whole green chili peppers and garlic cloves, adding fresh green and white tones to the scene. The background and surface have been changed to a white marbled texture, giving a clean and bright look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned jalapenos instead of fresh?

Fresh jalapenos provide the best flavor and texture for this sauce. Canned jalapenos tend to be softer and may alter the taste and consistency.

How spicy is this sauce?

This sauce has a moderate heat level, but you can control the spiciness by removing some or all of the jalapeno seeds before cooking. Roasting the peppers can also mellow the heat.