If you’ve ever found yourself craving something that gives your meal a little kick—but also brings that smooth, creamy magic—then this Creamy Jalapeno Sauce is about to become your new favorite sidekick in the kitchen. Whether you’re a taco enthusiast, a fan of grilled veggies, or just someone who believes every sandwich deserves a zesty partner, this Tex-Mex-inspired delight delivers big flavor without the hassle.
When you’re juggling work, and family, and trying to remember if you already added salt to the soup (we’ve all been there), easy recipes like this one are a total lifesaver. In just 30 minutes, you’ll have a velvety, spicy green sauce that tastes like it came straight out of your favorite taqueria.
Why You’ll Love This Creamy Jalapeno Sauce
This sauce hits that sweet spot of creamy and spicy. It’s rich without being heavy, bright with lime, and has just enough fire to wake up your taste buds. It also plays well with others—tacos, nachos, roasted veggies, eggs, or even as a chip dip.
Bonus: No dairy here! The creamy texture comes from the emulsification of jalapeños, oil, and lime. Trust me, it’s culinary alchemy.
Ingredients
- 16 fresh jalapeño peppers
- 1 white onion, peeled and quartered
- 8 garlic cloves, unpeeled
- 10 g kosher salt / 2 tsp
- 120 ml avocado oil or neutral oil / ½ cup
- 22 ml fresh lime juice (about 1 whole lime) / 1 ½ tbsp
Directions
- Fill a large stockpot halfway with water and add 1 tsp kosher salt. Heat over high.
- Peel and quarter the onion. Wash and drain jalapeños. Leave garlic cloves unpeeled.
- Add onion, jalapeños, and garlic to the pot. Bring to a boil, then simmer for 20 minutes. The peppers should turn a deep green and soften.
- Drain and transfer veggies to a blender. Add remaining salt, oil, and lime juice.
- Blend on high for 1 minute until smooth and creamy. Taste and adjust with more salt or lime if needed. Thin with water, 1 tbsp at a time, to your preferred consistency.
- Pour into jars or squeeze bottles. Chill and store in the fridge for up to 10 days.
Tips for Saucy Success
- Don’t worry if your garlic peels look like they’re staging a dramatic exit—the boil loosens them right up.
- Want a milder sauce? Remove the jalapeño seeds before boiling.
- If the sauce separates a bit after sitting, just give it a shake or stir.
- Use gloves if you’re sensitive to jalapeños. No one wants surprise chili fingers in their eye. Trust me.
A Little Story from My Kitchen
The first time I made this sauce, I was hosting taco night for friends. I wanted something zippier than the usual sour cream or salsa. Well, let me tell you—after one taste, everyone was dunking chips, drizzling it over tacos, and even trying it on grilled corn. My neighbor asked for the recipe before dessert even hit the table. It’s been a staple ever since.
What to Serve with Creamy Jalapeno Sauce
Pair this spicy green sauce with everything from grilled meats to breakfast scrambles. Drizzle it over shrimp tacos, spoon it into burrito bowls, or serve it alongside roasted cauliflower. It adds a lively pop to sandwiches, wraps, and even fried eggs. Think of it as your go-to Tex-Mex jalapeno sauce for when your dish needs that little something extra.
How to Store
Once cooled, pour your creamy jalapeno sauce into clean jars or squeeze bottles and store in the refrigerator. It keeps beautifully for up to 10 days. Give it a good shake or stir before each use. If you’re planning, this sauce also freezes well—just pour into an ice cube tray and freeze, then pop out cubes as needed for single servings.
FAQs
Can I substitute the avocado oil?
Absolutely. A neutral oil like canola or grapeseed works well, too.
How spicy is this sauce?
It has a medium heat level, but you can dial it down by removing the seeds from the jalapeños or using fewer peppers.
Can I use a different citrus?
Sure! Lemon juice can be used in for lime if that’s what you have on hand.
Is this considered a homemade hot sauce?
Yes! It’s a creamy spin on traditional homemade hot sauce, perfect for everyday use.
One Spoonful Is All It Takes
This Creamy Jalapeno Sauce has the power to turn a basic meal into something crave-worthy. It’s quick, it’s simple, and it’s loaded with flavor. Whether you’re whipping up a weeknight dinner or prepping for the big game, a jar of this in the fridge means you’re ready to impress. Grab your blender and let’s turn up the heat—in the tastiest way possible.
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Turn Up the Flavor: Creamy Jalapeno Sauce That’ll Spice Up Your Life
- Total Time: 30 minutes
- Yield: About 2 cups of sauce 1x
- Diet: Vegan
Description
This Creamy Jalapeno Sauce is a bold, Tex-Mex-inspired blend of spicy jalapeños, garlic, onion, lime, and oil, without any dairy. It’s smooth, zesty, and versatile enough for tacos, chips, veggies, sandwiches, and more. Made in just 30 minutes, it’s a must-have condiment for spice lovers looking to elevate any meal with a creamy kick
Ingredients
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16 fresh jalapeño peppers
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1 white onion, peeled and quartered
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8 garlic cloves, unpeeled
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10 g (2 tsp) kosher salt
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120 ml (½ cup) avocado oil or neutral oil
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22 ml (1½ tbsp) fresh lime juice (about 1 whole lime)
Instructions
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Fill a stockpot halfway with water, add 1 tsp salt, and bring to a boil.
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Add the quartered onion, whole jalapeños, and unpeeled garlic. Boil, then simmer for 20 minutes until softened.
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Drain the vegetables and transfer to a blender.
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Add remaining salt, oil, and lime juice.
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Blend on high for 1 minute until smooth and creamy.
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Adjust seasoning or consistency with more lime, salt, or water if desired.
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Pour into jars or bottles. Refrigerate for up to 10 days.
Notes
For less heat, remove jalapeño seeds before boiling.
Sauce may separate in the fridge—shake or stir before use.
Always wear gloves when handling jalapeños to avoid skin irritation.
Try lemon juice as a citrus substitute if needed.
Freezes well in ice cube trays for portioned servings.
- Prep Time: 10 minutesv
- Cook Time: 20 minutes
- Category: Sauce / Condiment
- Method: Boiled + Blended
- Cuisine: Tex-Mex