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.
Ricardo Sada says
I just tried sauce this with Mexican Barbacoa (slow cooked in a crockpot overnight) and It's just fantastic.
Mike Hultquist says
Nice!! Glad you enjoyed it, Ricardo! Super popular!
Michael says
This sauce is incredible. I was skeptical about the boiling technique (was it going to leach out all of the flavor?), but it turned out perfect. Now that I have this baseline, next time I'm going to experiment with either smoking or charring the jalapeños and onions to soften them and see how that compares.
Mike Hultquist says
I know, right? Seriously, you can soften the peppers up in different ways and achieve great flavors, but this simple method blew me away when I learned it. Boiled? Dang! This sauce is RIDICULOUS!! So good! Thanks, Michael.
Brian says
Are you using table salt or kosher salt? Please specify in future recipe which salt you use. Love your YouTube channel and your recipes!!!! You are a definite “go-to” for recipes in our family.
Mike Hultquist says
You can use either for this recipe. I usually mention which salt if it is important, otherwise, you can use your normal every day salt. Thanks, Brian!
Steve Weinberger says
I have been making this recipe for several years now. Everyone wants the recipe after trying it . Everyone!!! I also tried different variations by adding other things but always come back to the basic recipe. it is VERY good and I bring it to nearly all family functions. Thank You!!!!
Mike Hultquist says
Nice!! Thanks, Steve! I know, this is one of my very favorites here. I make it constantly. Thanks for sharing this!
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! 😉