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