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!
This Recipe Is In our Cookbook - FLAVOR MADNESS
Did you know that you can find this recipe in our new cookbook FLAVOR MADNESS? It's waiting for you on PAGE 68.
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.
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!