This creamy jalapeno sauce is popular in Tex-Mex and Southwest cuisine, perfect for tacos, as a salsa or dip, only 5 ingredients!
This Creamy Jalapeno Sauce is going to be your new favorite sauce. It's perfect for spicy food lovers, and I think you'll find it as addictive as I do.
There is a fantastic Tex-Mex restaurant in Florida that we like to visit when we are in the area that serves up some incredible food, and it is here where I first encountered this creamy jalapeno sauce.
They served it on the side. I took one taste and was instantly hooked. As a cook, I asked the waiter how they made it. She just smiled and said, "The cooks won't say exactly, but everyone asks."
"It's so creamy. Does it have crema in it? Cream cheese? Or avocado?" I asked.
"No. It's just boiled jalapeno peppers."
WHAT?
It took me some time to figure out how to make this stuff, but I FINALLY did, and as this is one of my very favorite sauce recipes ever, I'm sharing it with you.
It's really a Tex-Mex thing, and I've since learned that you'll find this creamy jalapeno sauce all over, originally from Texas where it is called "Salsa Doña", created by a cook named Bertha Gonzales, who made it for her taco truck in Veracruz.
I think you'll love it.
The Secret of this Jalapeno Sauce Recipe
So, if this creamy jalapeno sauce does not use dairy of any kind or even a creamy avocado, then how does it get so creamy? Oil. That is the secret.
It's an emulsification of jalapenos and oil and you'll find it used widely in Tex-Mex and Southwest cuisine.
The jalapeno peppers (and onion, in this case) are emulsified with a neutral oil in a food processor or blender until it becomes very creamy.
It's perfect for spooning over tacos, burritos, quesadillas and more, but it's also awesome when served as a jalapeno dip or creamy jalapeno salsa with crispy tortilla chips.
It's seriously easy to make, and it only uses 5 primary ingredients! I've never seen anything like this in a grocery store.
So let's talk about how to make creamy jalapeno sauce, shall we?
Creamy Jalapeno Sauce Ingredients
- Jalapeno Peppers.
- Onion.
- Garlic.
- Oil. Use a neutral oil, like vegetable oil or avocado oil.
- Salt.
How to make Creamy Jalapeno Sauce - The Recipe Method
First, slice the stems from the jalapeno peppers and add the peppers to a medium sized pot along with the onion. I measured out 12 ounces of jalapeno pepper to 6 ounces red onion.
Cover them with water.
Bring the mixture to a quick boil. Reduce the heat and simmer for about 15 minutes, or until the jalapeno peppers soften up.
They will turn dull green and you can pierce them with a fork easily, but do not let them become mushy.
This is what they look like, robbed of their color.
Strain out the liquid, but keep the liquid on hand.
Add the boiled jalapenos and onion to a blender or food processor along with the garlic and salt.
Process until smooth, then slowly drizzle in the oil while processing. The jalapeno sauce will become nice and creamy, about 4-5 minutes or so.
What's happening is an emulsification, which is basically causing everything to become a single sauce that thickens up and becomes creamy.
See how creamy it is? Taste and add more salt as desired.
If you’d like a thinner sauce, add in a few tablespoons of the reserved boiling water. Mine was perfect without adding any of the reserved water.
SO GOOD!
Serving Your Creamy Jalapeno Sauce
Use this jalapeno sauce as a table condiment. Spoon it over any type of taco or burrito, taco salad dressing, cheese or chicken quesadillas, pretty much anything you'd serve up at a Mexican or Tex-Mex restaurant.
Serve it as a creamy jalapeno dip or jalapeno salsa with tortilla chips. It's perfect this way.
I never want pork tacos without this stuff. It's really THAT GOOD. Try it on my Shrimp Tacos with Creamy Jalapeno Sauce or my Spicy Breakfast Tacos recipe, too!
Variations on this Jalapeno Sauce Recipe
Consider this as a base recipe. You can easily add in other ingredients and experiment. Want a pop of freshness? Add some lime juice. Cilantro would be GREAT here.
Try making this with FRESH jalapeno peppers and onions, without boiling them, or with pickled jalapenos for a vinegary pop. You can also make this with other peppers. Consider a serrano or habanero version. Extra heat!
If you're looking for more of a hot sauce vibe, add in a bit of vinegar for some tang. And, despite its wonderful creaminess, try adding in some sour cream or crema, or even a nicely ripe avocado for another flavorful version.
You can also add more seasonings as you wish, such as cumin, garlic powder, chili powder and more. This is the creamy jalapeño sauce you need in your life.
Storage Information
This sauce will last a week in the refrigerator in a sealed container. It does not freeze well due to the oil content.
Patty's Perspective
It’s unreal how creamy this sauce is when you look at the ingredients. It’s silky smooth and gives me endless ideas of what food to pair with it. And now I'm obsessed with it. I can't help grabbing a bag of chips and eating it like salsa.
I hope you enjoy it!
Try Some of My Other Popular Jalapeno Sauce Recipes
- Roasted Jalapeno Pepper Sauce
- Roasted Red Jalapeno Pepper Hot Sauce
- Fresh Jalapeno Hot Sauce
- Pineapple-Jalapeno Hot Sauce
- Jalapeno-Honey-Bourbon BBQ Sauce
- Spicy Basil Cream Sauce
- Creamy Sriracha Mayo
- Sriracha Aioli
- Tomatillo Sauce
- Adobo Sauce
- Or try this Spicy Serrano Hot Sauce Recipe
See my other Sauce Recipes and Hot Sauce Recipes.
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! -- Mike H.
Creamy Jalapeno Sauce Recipe
Ingredients
- 8 fresh jalapeno peppers about 12 ounces by weight
- 1 small red onion chopped (about 4 ounces)
- 4-5 garlic cloves
- ½ cup Neutral oil use corn oil, avocado oil, or a neutral vegetable oil
- 1 teaspoon salt
Instructions
- Slice the stems from the jalapeno peppers and add them to a medium sized pot along with the onion.
- Cover with water and bring to a quick boil. Reduce the heat and simmer for about 15 minutes, or until the jalapeno peppers soften up. They will turn dull green and you can pierce them with a fork easily, but do not let them become mushy.
- Strain but keep the liquid on hand.
- Add the boiled jalapenos and onion to a food processor along with the garlic, oil and salt. Process until very smooth and creamy, about 4-5 minutes.
- If you’d like a thinner sauce, add in a few tablespoons of the reserved boiling water.
- Adjust for salt and serve!
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 4/8/22 to include new information, photos and video. It was originally published on 7/13/18.
Anthony says
Thank you good sir. This is awesome!
Mike Hultquist says
Thanks, Anthony!
Jennie on the Beach says
Thank you for this recipe. It is just like the sauce at my favorite Dallas Mexican restaurant. Great use for my garden jalapeños. I seed the peppers but reserve them to add to the blender if the sauce is not hot enough.
Mike H. says
Love it. Enjoy, Jennie!
Bryan says
Sauce? I've been eating this by the bowlful like soup!
Mike H. says
That's what I am talking about! High five.
Diane says
Thanks for the quick & easy recipe. I made it tonight and it really made my fish tacos and latin style slaw pop!
Mike H. says
You are very welcome, Diane. Happy to hear it!
Donna A. says
Can you remove the jalapeno seeds? It would be to hot for me otherwise.
Mike H. says
Absolutely, Donna! Just make sure to remove the white pith as well because that's where most of the heat sits. Enjoy the recipe!
Jenny says
Do you think it could be canned minus the oil and add the oil after you open it? Or could the recipe be frozen. I have a ton of jalapeños and need to use them. Thanks
Mike Hultquist says
Jenny, you can make this recipe with frozen jalapenos. Just thaw the jalapenos, boil them (might not need as much time), then process with the oil. Or, you can try to boil and process in a blender without oil, then freeze, then thaw later and process with oil. I have not done the latter, but let me know if you try it and how it goes.
Diane Williams says
that's great to know! I'll be making this sauce all winter long!
Mike H. says
Happy to hear it. Thank you!
Katy says
This sauce is amazing and so easy. Thanks for a keeper recipe!
Mike Hultquist says
Awesome!!! Thanks, Katy!
Kyle says
Great recipe! I figured out how to make this after I had it in a couple small restaurants in SW Arkansas. I make this sauce often, but I cook the peppers, onion and garlic in oil in a cast iron skillet until they are tender instead of boiling them. I’m going to try boiling because it sounds easier. But I was going to say that a few years ago I found a very close equivalent to this sauce at Trader Joe’s. It is called Jalapeño Sauce, and it is less than $4 for a bottle in the store. A friend of mine from Austin recently tried it and he was blown away that you could buy Dona Sauce in a store.
Mike H. says
Haha, I bet. I always prefer everything homemade though but happy you've got an alternative!
Connie says
If I make this can it be canned?
Mike Hultquist says
This isn't a good sauce for canning, Connie, due to the oil. Sorry.
Kay Marsh says
Can this sause be canned! I canned a minced jalapeño sauce. Ingredients: jalapeño, equal part water and vinegar, garlic and canning salt!
Mike Hultquist says
Kay, this wouldn't stay creamy, and it isn't recommended to can foods with oil at home.
Giles says
The Very Best!!!!!!!
Mike Hultquist says
I agree! Thanks, Giles!
Paul:-) says
Hi Mike & Patty,
I’ve just made this and had it smothering diced Avocado and Prawns. So good that I’ll be going to the shop for more prawns.
I only had enough Jalapeños to make half a batch, but kept the Garlic at 5 cloves. I added some dried Epazote, Mexican Oregano, a little ground Cumin and the juice of a small Lime. Oh, and to help the weight up I put in a couple of Serrano’s in too. I’m so glad that I did as the Jalapeños over here are almost heatless
Another great sauce,
Thanks
Paul:-)
Mike Hultquist says
Thanks, Paul. I just made another batch for a party. We love this stuff!
Dee says
Absolutely delicious can’t wait to share with my family that like this kind of sauces Thanks
Mike H. says
Can't wait for you to do it! 😉 Enjoy!
MKM says
Every time I make this I am convinced Mike is a genius. It has taken our summers to the next level. Thanks Mike!
Mike Hultquist says
Yes!! I love this stuff! Glad you're enjoying it, too. =)
Dayjha says
I know you said use a neutral oil but I only have olive oil or coconut oil. Would the recipe still work well with olive oil ?
Mike Hultquist says
Yes, you can still use it, Dayjha. Enjoy!
Wendy says
I’d use avocado oil. It’s flavor is neutral.
Hanna Striby says
Hello, do you think this recipe could be canned and preserved?
Mike Hultquist says
Not really, Hanna. It is not recommended to can oil-based foods, plus it will lost it's consistency and creaminess.
Anna says
Bravo! My pepper plants have been prolific, and I was delighted to find this recipe. I've just made my first batch, but there will be more to follow. Thanks!
Mike H. says
Thank you, Anna! =) Super excited to hear your praise. Enjoy!
Sharon says
This is so yummy! There is a little bitter after taste. So I think I will cut back the garlic and also add a few drops of lime juice. Lime juice will extend the freshness a few days to due to the acid.
Mike Hultquist says
Glad you enjoyed it, Sharon!
raymond D cockerham says
thats one of the best sauces I have ever tried!
Mike H. says
Thank you, Raymond. Enjoy!
Brooke says
Can this be canned for longer shelf life?
Mike H. says
Brooke, I don't recommend canning this because of the oil content. It also doesn't keep consistency. Aim to use it within a week or so!