Description
Bright, spicy, and ultra-smooth, this creamy jalapeño sauce is your new go-to condiment for everything from tacos to burgers. Made with fresh jalapeños, garlic, onion, and lime juice, it’s bold, tangy, and irresistibly creamy—perfect for dipping, drizzling, and devouring.
Ingredients
-
16 fresh jalapeño peppers
-
1 white onion, peeled and quartered
-
8 garlic cloves (unpeeled)
-
2 teaspoons kosher salt (or start with 1 tsp if using table salt)
-
1/2 cup avocado oil or neutral oil (118ml)
-
1 1/2 tablespoons fresh lime juice (22ml)
Instructions
-
Fill a stockpot halfway with water, add 1 tsp kosher salt, and bring to a boil.
-
Wash jalapeños and quarter the onion. Leave garlic cloves unpeeled.
-
Add jalapeños, onion, and garlic to boiling water. Simmer for 20 minutes until jalapeños are olive green and tender.
-
Drain vegetables. Slip garlic from skins.
-
Transfer to a blender. Add remaining salt, lime juice, and oil.
-
Blend on high for 1 minute until creamy.
-
Adjust taste with salt or lime. Thin with water if needed.
-
Pour into squeeze bottles or containers. Refrigerate up to 10 days.
Notes
Wear gloves when handling jalapeños.
Remove seeds/ribs from some peppers for a milder sauce.
Use a high-speed blender for best texture.
Avoid freezing—the sauce’s texture will change.
For a creamier version, blend in sour cream or mayo.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Boiled + Blended
- Cuisine: Tex-Mex