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.
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
- 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.
Nick Sanguedolce says
tastes great followed the recipe, left out the salt. on a low sodium diet thank you for sharing
Mike Hultquist says
Glad you enjoyed it, Nick. Thanks for sharing!
joyce says
Thank you!!!
I've been trying for ages to make this like my favorite taco stand does, without success.
This is it!
Perfect.
Ahhh...
Mike Hultquist says
Glad you enjoyed it, Joyce!!
Adam says
Mike,
I first learned of this sauce, about 8 years ago, from some Mexican American coworkers who would bring it back from Houston. I instantly became addicted and began a very long process of reverse-engineering the recipe (I could have used your help back then). This stuff is like Franks Red Hot because once you have tried it you will put that s**t on everything. It's great on a smoked ribeye steak!
The only thing I do differently from the original recipe is that I add a few serranos and I fire roast 1/2 of the peppers on the grill. I also add a bit more of the water to mine.
Something for everyone to note, however, I would not recommend refrigerating this sauce while it is still hot. It has a tendency to congeal in the fridge. Let it cool to room temperature and check the consistency. Then add more of the water if necessary. Save the water at least until the next day. If it sets up in the fridge just put it back in the food processor and add more of the water.
If I am missing out on some culinary mystery here, I am open to suggestions. When I first started making this I threw out the first few batches because it turned into jalapeno jello overnight.
Mike Hultquist says
Thanks for sharing this, Adam! Yes, it is such a great sauce! I honestly can't get enough of it!
Tom says
I just finished making your Creamy Jalapeño sauce recipe. Excellent!! keep the recipes coming. Thanks.
Happy Thanksgiving!!
Mike Hultquist says
Will do, Tom! Yes, Happy Thanksgiving!
Jen says
Can I can this? And if so how? Heat bath?
Mike Hultquist says
Jen, this one isn't really suitable for canning.
Bill says
This is really tasty. I’ve never tasted anything like this. I did add some cilantro and some lime juice like you suggested. How long will this last in the fridge?
Mike Hultquist says
So good! We love this one. It will last a week or so in the refrigerator.
Victoria says
Wow! This is unbelievably tasty for so few ingredients. We are getting a frost tonight so I had to pick the rest of my peppers and already have so many pickled and chopped in the freezer so I looked for a sauce, found this and am so glad I tried it. Guess who is having Taco Tuesday today? This definitely makes the list for the garden jalapeno harvest each year. Thanks for sharing!!!
Mike Hultquist says
Awesome to hear!
Brenda Simpson says
Have to tell you Mike.I made this and it was great. so i was canning salsa and it called for a few jalapeno. I took a big spoon and scooped a big spoon of creamy jalapeno sauce to replace the jalapenos. It came out great.
Mike Hultquist says
Perfection! Thanks for sharing, Brenda!
Brenda Simpson says
My question I have lots of jalapenos. can thisrecipe be canned. I am always looking for recipes to can
Mike H. says
Hi Brenda. I haven't tried to can or freeze this, as it has oil and would surely fall apart during any processing. I would just make small batches as needed. But because you enjoy canning, check out this page on my blog - I am sure you will love it! 😉
Liz K. says
Yum! I had an abundance of jalapeños from my garden and searched for a recipe to make. This is easy and delicious. I’m excited to put it on tacos tomorrow!
Mike H. says
Awesome, Liz - enjoy!
Christina says
This recipe is one of my favorites. I add in lime juice and cilantro to really make this sauce pop. I use it as a taco sauce and I eat it on chips like a salsa. I have such an abundance of jalapeños in the garden every year, so I will definitely be looking for other ideas on what to make with them. I just have to get past this incredible sauce first!
Mike H. says
Enjoy, Christina - I am so happy to read this!
Karen says
Mike, Today I'm making my fourth (double) batch of your sauce. I have to agree that this sauce is addictive. Every day, around late afternoon, I crave tortilla chips and the sauce. I've made it with red jalapenos and with mixed chilies from my garden. Each has its own personality and is delicious.
By the way, I have successfully frozen it in jelly jars and it's just fine. I put the frozen jar in the fridge and the next day I give it a stir and dig in! I think that I will pick all remaining peppers and freeze them so I can feed my addiction this winter. Thanks for the recipe.
Mike H. says
Way to go, Karen! I am so glad that you are enjoying it!
Giles Peacock says
Simply the very best, and yes, it is addictive but easy to make.
Ash says
I just have to know...was it Grumpy Gringo? If so, Trader Joe's actually makes this in a bottle and it's very similar.
Mike H. says
It's a great place serving Mexican classics - you've got to try it some day 😉
Cherys says
My husband had jalapeño sauce at a taco stand a while back and raved about it. We found your recipe and I have made it a couple of times and it’s so so good. We are in love with the recipe and thankful we found it! Thank you thank you!!
Mike H. says
You are very welcome, Cherys. Enjoy!
Lee Ann says
I've made this several times now - it doesn't last in our house! I did add lime juice and a splash of vinegar. Terrific recipe!
Thanks!
Mike Hultquist says
Great to hear, Lee Ann! Yes, SO GOOD! Definitely a favorite here. =)
Christine Jones says
I made this sauce today. It was easy! But I had red jalapenos, and had to use up a few chili peppers, so my sauce is red. But it's really good. Thanks!
Mike Hultquist says
Glad you enjoyed it!!!
Lori says
Hi Mike,
Made this sauce tonight and love it. Perfect amount of heat. Do you think this can be made with frozen jalapeños that are thawed?
Great website! I’m looking forward to trying more recipes.
Mike Hultquist says
Thanks, Lori. Yes, you can make this with frozen pods. You don't need to boil them as long, as they're already soft. I would, though, to cook them through a bit. But all good!
jamie parisi says
Love your recipes - can you freeze this or hot process it ?
Mike Hultquist says
Jamie, I haven't tried to can or freeze this, as it has oil and would surely fall apart during any processing. I would just make small batches as needed.
Lou says
Hey Mike, I made this Creamy Jalapeno Sauce today. It taste great! I did add more salt, added some sugar, and a half a lime to the recipe. It taste great. This is going to be paired with a deconstructed smoked with oak pulled pork sandwich... Using the Jalapeno Cheddar Bread, left over Mexican Corn Salad, barbeque sauce and this Creamy Jalapeno Sauce. Pork is still on the smoker ... stay tuned... 🙂
Mike Hultquist says
Sounds like an AWESOME combo, Lou! I love it! Glad you're enjoying the recipes.
Lou says
Hmmm...mmmm...good. Yes, I am enjoying the recipes. One thing always leads to another and that is where the fun begins... smoked pork will lead to: smoked BBQ Pizza from scratch, smoked pork quesadia, smoked pork enchiladas with salsa verde, and smoked pork panini.
Mike Hultquist says
Sounds great to me, Lou!
Jessica M says
Love, love this creamy jalapeno sauce. My husband and I put it on everything! I usually gut a few of the jalapeños to help a little with the heat. Well, this last batch I only guted a few. Can you recommend something to add to tame the heat alittle that won't change the flavor? Thank you!
Mike Hultquist says
Thanks, Jessica. You can core out the jalapenos before softening them, or you can switch out a jalapeno or 2 for a couple milder peppers. Works great!
Michele says
Can this sauce be canned using hot water bath?
Mike Hultquist says
Michele, I wouldn't do it because of the oil. Plus, it can separate.
Charles Pascual says
Easy to follow recipe with terrific results. I charred the jalapeños and onion a bit first then followed the recipe as written and the video showed. I liked the consistency so I did not add any water. Too spicy for my wife - I anticipated that and reduced the quantity by half so it wouldn't go bad with only one person consuming it. I think it's very good and can't wait to put it on some tacos - so far, I've just used it as a chip dip as we prepare dinner. Mike, please share with us the name and location of the restaurant where you "discovered" this - I live in Florida and, if within driving distance, I want to try 'em. If their sauce is this good I want to explore their menu. Thanks.
Mike Hultquist says
Perfection, Charles! I love it. The restaurant is called "Wicked Cantina" on Bradenton Beach.
Tim Pettit says
Made this and my wife absolutely loves it. I do too but she was in heaven
Mike Hultquist says
Awesome! Glad you enjoyed it, Tim! Super happy!
Connor says
How long would this keep?
Mike Hultquist says
Connor, this keeps for about 1 week or so.
Darren Brothwell says
How long does it keep?
Mike Hultquist says
Darren, this will last a good week in the refrigerator. Enjoy!
Kelly says
This recipe is exactly like my habanero sauce recipe--except my habanero has lime juice added. I've loved the flavor of jalapenos all my life, my mom always put them up in mason jars every year, and my brother and I would fight for the red ones,lol. I'm going to the store today to get some fresh jalapenos just so I can make this. I'm sure it's going to be fantastic! Thanks Mike!
Mike Hultquist says
Nice! Great with habanero for sure, Kelly! Thanks for sharing!
Damien C. says
You weren't lying, this is very addictive. Definitely a winner in our home. Thanks for another great one.
Mike Hultquist says
Thanks, Damien! I do appreciate it!
Lisa says
Hey Mike, I noticed your instructions don’t have us boiling the onions and garlic with the peppers. Glad I caught the video!
Also, could you use frozen peppers? I have a lot of different frozen peppers based on your awesome site, so I’d love to see you reference when I could sub frozen peppers in your recipes. It’s not always easy to get good, fresh peppers here in Canada during the winter months. 😉 Many thanks for all the yummy recipes! Always enjoy anything I make from your site!
Mike Hultquist says
Thanks, Lisa. I appreciate it. You can use frozen peppers for just about any recipe, particularly with general cooking. They're harder to roast. You can use frozen for this recipe, no problem. The instructions include the onion in the first step. I usually add the garlic later with the oil for a more pronounced garlic flavor, but as discussed in the video, you can add it with the onion and peppers, OR later, to your preference. Thanks again.
Paul says
I make something similar to this but without the oil. Being in northern Wisconsin I'll have to go to town and buy some jalapenos. In the summer I grow 5 fifty foot rows of peppers. My wife cans it up for me. She hates it but I put it on everything. I add a little Liquid Smoke to give it a roasted pepper taste. I am looking forward to trying your recipe. Thanks for all your emails.
Mike Hultquist says
Sounds awesome, Paul! I love it. Thanks for sharing!
Kim says
If I am only able to get pickled or canned jalapenos should I still boil them?
Michael Hultquist - Chili Pepper Madness says
Kim, no, they're already softened, though you may want to warm them or soften them a bit more if they are still crisp. Let me know how it goes for you. Enjoy!
Bill says
Made this yesterday (seeds and membranes removed to accommodate people in the house). I roasted the peppers first and served it with steak and roasted potatoes. This is definitely a keeper.
Michael Hultquist - Chili Pepper Madness says
Thanks, Bill. Yes, we LOVE this sauce. So great on so many things!
Lori J Higgons says
Mike, I really really really love jalapenos!! I pickle them all the time. I want to try this recipe. I was wondering if I decided to try roasting the jalapenos for a different batch, do I need to put them in a bowl and cover with plastic wrap til they cool enough to handle and remove the blackened skin? Or just throw them in the processor right as they are when I finish roasting them? Thank you!! You have the best recipes!!!
Michael Hultquist - Chili Pepper Madness says
Thanks, Lori. I appreciate it. This recipe calls for boiling the jalapenos, not roasting them. I highly encourage you to try it the way it is written. You won't regret it! SO GOOD! However, if you do roast them, I say remove the blackened skin, which can be tough for texture. You'll get plenty of smoky roasted flavor from the peppers. Let me know what you wind up doing!
Vicki says
This.is.Amazing!!!!!!! I want to have it in the fridge at all times THANK YOU
Robert says
YAAASSSSSS!!!!!This stuff is delicious! I will definitely be making this for gatherings
Michael Hultquist - Chili Pepper Madness says
I know, right? I LOVE this stuff! SO good.
Julie Bage says
Loved this sauce! I got nervous and removed seeds and membranes so it came out quite mild. Bright jalapeño flavor came through and very creamy. Thinking of so many ways to use this now. Thanks for the recipe.
Michael Hultquist - Chili Pepper Madness says
Glad to hear it, Julie! Happy you enjoyed it! SO good. I love this one.
Lisa says
This is amazing. Creamy and mild, but with a little kick. I’ literally eating it with a spoon, soup like, as I comment.
Michael Hultquist - Chili Pepper Madness says
I know, it's SO GOOD, right? I love it. Thanks, Lisa!
Ruth says
Michael, I have a question. How long will this yummy-sounding sauce keep, please? Would it be possible to can it for longer preservation?
Michael Hultquist - Chili Pepper Madness says
Ruth, I've never tried to can this sauce. It's an emulsification, to it might start to separate after awhile. I would personally use it within a few days, though it could last a week. Let me know how it goes for you. Enjoy.
Stephen Larson says
Great recipe. I switched out the jalapeno for serrano's, it was great. I think I'll try pablano's next.
Michael Hultquist - Chili Pepper Madness says
There you go! Nice and spicy! I love it.
zarina loonat says
Can I use solid coconut oil will it not set once the sauce gets cold or will the coconut oil stay liquid one processed
Michael Hultquist - Chili Pepper Madness says
Zarina, I have never made this with coconut oil. I'm not sure if it would keep consistency, but if you make it, let me know so I can share with others.
Billy Johnson says
I made it your way the first time. Most excellent! I then tried it with smoked jalapenos and onions and omg its heaven! I may die from this recipe. In a good way.
Michael Hultquist - Chili Pepper Madness says
So good! Perfect, Billy!
Chaula Ajmera says
Hi, followed your super easy recipe with around 1/2 kg jalapeños that had gone a bit soft. Pickled the other 3 kgs in brine earlier. Have a delicious creamy batch of hot sauce 🙂 will add some lime to one jar, am certain it will enhance the taste! Thanks for your recipe 🙂
Michael Hultquist - Chili Pepper Madness says
Wonderful!
Penny says
I have been making this for a few years now with my home grown jalapenos and always a crowd pleaser. I use this sauce on everything - from eggs, tacos, to stir fry. This time though, I made a "limited edition" batch using red jalapenos (ripened on the plant) and man, gives it a hint of sweetness and hits you with spicy!
Michael Hultquist - Chili Pepper Madness says
Very nice, Penny! Great stuff, I know. I love this sauce. So good.
Lila says
This recipe is delicious, simple and fresh. It is very versatile with many dishes, thank you for a great use of our abundant jalapeño crop this year, amazing flavor. Not hot to us, but a super way to enjoy the unique flavor of this pepper.
Michael Hultquist - Chili Pepper Madness says
Great! I'm glad you enjoyed it, Lila! I appreciate it.
Kristen says
Getting ready to try this tonight! Has anyone canned it using a water bath? I want to preserve it for later use - trying to use up jalapenos from my summer garden :-). Thanks!
Michael Hultquist - Chili Pepper Madness says
Kristen, I have not tried to can this one. You would probably need to add an acid to bring the pH down for canning. Or use a pressure canner. Let me know if you learn more.
Connie Miller says
I made the first batch and my husband thought it was a little too spicy for him, so on the second batch I seeded the jalapenos and threw in a few ancho peppers and it was the bomb! Very very tasty and less spicy for my husband. Great recipe and very easy!
Michael Hultquist - Chili Pepper Madness says
There you go, Connie! Love it. Glad you enjoyed it.
Kerrie says
Yummy! I used coconut oil and added red bell pepper! I plan to freeze a small batch. Any suggestions on how to prep once thawed ( assuming it separates?)
Michael Hultquist - Chili Pepper Madness says
Excellent! Nice touch. I would just give it a stir after you thaw it, or possibly toss it into the blender to see if it will reconstitute. Let me know how it goes.
Mapusa says
Tried this with Bryan's variation of searing the peppers instead of boiling them, turned out great. It really packed a punch.
How long will this keep in the refrigerator?
Michael Hultquist - Chili Pepper Madness says
Excellent, Mapusa! I appreciate the comments. This should last a week in the refrigerator. You can also freeze it, though it may separate. I usually make small batches.
Bryan h says
This is a good version..BUT! As a south Texan let me tell you how this is REALLY made here by tejanos. Take your jalapeños and instead of boiling them (wth!) you roughly chop them and put them in a medium hot pan just lightly coated with oil. Allow them to sear without any browning! Stirring frequently until slightly soft and withered. Take out and put to the side. In the still hot pan do the same technique with a quarter of a WHITE OR SWEET Texas onion and a few cloves of garlic. Again do not brown them. Once done blend together in processor with neutral or olive oil with a small amount of salt to taste. This is the way it’s really done here. You’ll find the flavor to be much better than boiling.
Michael Hultquist - Chili Pepper Madness says
I love it, Bryan. I love it your way too! The New Mexicans I spoke with taught it to me this way, but your way sounds wonderful! You would get a nice flavor from cooking the peppers in the pan.
Jes says
I am so excited to have found this site! So many great recipes I can't wait to try. Just wanted to leave feedback for others. I made this recipe but added a couple tomatillos (was a bit intimidated with all those jalapenos) and I used EVOO because that's what I had on hand. It was still good but definitely tasted strongly of olive oil. Next time will use a neutral oil or avocado as listed in recipe.
Michael Hultquist - Chili Pepper Madness says
Thanks for sharing, Jes! I do appreciate the feedback!
benito says
great sasla, now try this version of creamy jap.. mayo,buttermilk, cilantro, jalapenos in vinegar or canned, hidden valley ranch and tomatillo sauce . blend until creamy. the key is a good tomatillo sauce and a good mayo. never salad dressing!
Michael Hultquist - Chili Pepper Madness says
Sounds like a winner, Benito!
Mary Shoebridge says
Will it be OK to preserve this by bottling I think in the US you call it canning
Michael Hultquist - Chili Pepper Madness says
Mary, I've never tried to can or bottle this for long term storage. Since there is no acidity, it would need to be pressure canned. I would use this sauce as a short term sauce, keeping it only a week or so.
Chillihead, scottish varient says
I love the sound of this recipe, and intend to try it out soon. However, I have one question. Did you go back to that restaurant and ask the waiter to ask the chefs if you got it right? ie:
"hey, could you ask the chefs if the creamy jalapeno sauce is made with emulsified boiled peppers and oil?"
You wouldn't be able to see the chefs reaction, but I'm sure it would be priceless.
As another question, would this recipe work if you replaced the jalapeno with other chillies? For example banana peppers, or on the other end of the spectrum a superhot of some variety?
Also would the emulsification work with a fermented chilli mash? or, could you emulsify the mash prior to fermentation?
This feels like we have stumbled on something which could be used for a lot more than jalapenos...
Michael Hultquist - Chili Pepper Madness says
Thanks. Yes, would have been funny to call out the cooks! Yes, this can definitely work with other peppers. It's the emulsification process that forms the creaminess, so would work with just about any pepper, really. I've never tried it with a mash, but don't see why it wouldn't work.
Leiann says
Excellent recipe as written!!! We added cilantro and lime juice per you suggestions. Even better! Thanks for the recipe. We had a BUMPER crop of jalapeños this year. Also made your Roasred Jalapeño Sauce recipe. It is great too!
Michael Hultquist - Chili Pepper Madness says
Great, Leiann! Thanks!
Sandra says
Just made this recipe. Used freshly picked jalapenos. Turned out great!
Michael Hultquist - Chili Pepper Madness says
That's great, Sandra! I appreciate it!
adi says
delicious
Michael Hultquist - Chili Pepper Madness says
Thanks!
Jim says
Super easy; clean-up was the time consumer!
Worked fine with 12 large frozen jalapenos from 2 years ago. Did not cook anything since peppers were already soft. Still a lot of heat in the peppers. Looking forward to places I can use this as a garnish or an additive. Yield was just over a pint.
Need to check the freezer. May have a bag of ripe, i.e. red, jalapenos to try.
Michael Hultquist - Chili Pepper Madness says
That's GREAT, Jim. Thanks!
Jason Thomas says
Do you not use any vinegar at all?
Michael Hultquist - Chili Pepper Madness says
Jason, vinegar is not needed for the emulsification, but you can use it if you'd like.