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Creamy Jalapeno Sauce Recipe

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4.1 from 65 reviews

This creamy jalapeno sauce is a smooth, flavorful condiment made by simmering fresh jalapeno peppers, white onion, and garlic, then blending them with avocado oil and fresh lime juice. It offers a bright, spicy kick perfect for tacos, grilled meats, or as a dip, with a creamy texture and a balanced, zesty heat.

Ingredients

Vegetables

  • 16 fresh jalapeno peppers
  • 1 white onion, peeled and quartered
  • 8 garlic cloves, unpeeled

Other Ingredients

  • 2 teaspoons kosher salt, divided
  • ½ cup avocado oil or any fresh flavorless oil
  • 1 ½ tablespoons fresh lime juice (about 1 whole lime)

Instructions

  1. Prepare the water: Fill a large stockpot halfway with water and add 1 teaspoon kosher salt. Heat the water over high heat until it starts to boil.
  2. Prepare the vegetables: Peel and quarter the white onion and place it in a bowl. Wash the jalapeno peppers thoroughly, drain, and add them to the bowl. Break 8 garlic cloves from the bulb (leave them unpeeled as the husks will loosen during cooking) and add to the bowl.
  3. Simmer the vegetables: Carefully transfer all the vegetables from the bowl into the boiling salted water in the stockpot. Reduce the heat so that the water simmers gently. Simmer the vegetables for approximately 20 minutes until the jalapenos and onions are soft, and the peppers turn an army green color. The garlic will separate from its husks.
  4. Drain and blend: Drain the vegetables and place them into the blender bowl. Add 2 teaspoons kosher salt (start with 1 teaspoon if using table salt and adjust to taste), ½ cup avocado oil, and 1 ½ tablespoons fresh lime juice.
  5. Blend the sauce: Secure the blender lid and blend on high for 1 full minute until the mixture becomes a smooth, creamy sauce. Taste and adjust seasoning with additional salt or lime juice if needed. If the puree is too thick for the blender to move easily, add water 1 tablespoon at a time and blend until desired consistency is reached.
  6. Store: Pour the creamy jalapeno sauce into squeeze bottles or airtight containers and chill in the refrigerator. The sauce will keep for up to 10 days.

Notes

  • Using kosher salt is preferred for seasoning due to its texture and flavor, but adjust if using regular table salt.
  • The garlic cloves are cooked in their husks to avoid peeling and add a mellow, roasted garlic flavor.
  • Adjust the number of jalapenos based on your heat preference; removing seeds can reduce spiciness.
  • Avocado oil is recommended for its neutral flavor and healthy fat profile, but any light, flavorless oil works.
  • Store sauce in the refrigerator and consume within 10 days for best freshness.

Find it online: https://deliciousyum.com/creamy-jalapeno-sauce-recipe/