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.
Lucas says
Delicious! Not that this sauce needs anything else but I added in one cup of Greek yogurt and it tastes just like a jalapeño popper!
Mike H. says
Awesome, enjoy!
Jeff says
Oooh, how about some cream cheese?!
Terry says
Can this sauce be canned?
Mike Hultquist says
I don't recommend canning this due to the oil content.
Amy says
Do you think any adjustments need to be made when I try to use my frozen jalapenos for this later in the year?
Mike Hultquist says
Amy, you may not need to boil them as long to soften, but I would follow the recipe with frozen but thawed pods. Let me know how it turns out for you! Enjoy!
Judi Christopher says
Absolutely Fabulous Sauce!!!!
Mike Hultquist says
Thanks, Judi!
Brenda B says
Mike I am very excited about this recipe, doesn't look like anything special but wow! it is very special. I used half serrano and half jalapeno's and got a nice kick that cooled down perfectly after refrigeration. No extra liquid, next time I will add a squeeze of lemon or lime and a bit of cilantro. This is perfect already and I want to Thank You for it. I used it to dip my cheesy chicken quesadilla.
Mike H. says
Dipping quesadilla in it is super awesome. Enjoy and thank you for your review!
Tim says
This is a heavenly sauce that really coats the mouth with Jalapeño deliciousness. I feel not enough hot sauces incorporate oil but they should.
Mike Hultquist says
Thanks, Tim! It's hard to make them commercially because of the oil, but I'm glad we can make them at home so easily.
Einar Truex says
Made the base recipe yesterday as a compliment to grilled chicken an shrimp tacos. It went perfectly with the tacos but everyone just kept eating as a dip with chips! Very addictive sauce. Can't wait to tinker with some different ingredients.
Mike Hultquist says
Outstanding! Glad to hear it! It's GREAT as a dip for sure.
Denna Coburn says
I’ve made jalapeño sauce before but this is wow good! I was worried it might be too hot but it’s pretty mild. I added a couple of teaspoons of vinegar and a few cilantro leaves-not so many that it would dominate the flavor. Now I can’t leave it alone. Thanks! Love this.
Mike Hultquist says
Boom! Glad you like it, Denna!
Anthony Solimini says
Amazing. Loved it. I’d appreciate the most common uses. Seems like it can go on everything.
Mike Hultquist says
Absolutely. VERY versatile. Thanks!
Michelle says
This is my go to recipe. Love, love it! Just the best. Thank you.
Mike Hultquist says
Awesome! Thanks, Michelle!
Jeanne Vaughan says
Thank you for this recipe - this sauce is fantastic !
Mike Hultquist says
Thanks, Jeanne! You rock!
Larry Hart says
LOVE this sauce. I used five cloves of garlic and it came out a bit too strong on the garlic taste. Going to make it again and cut back on the garlic or maybe boil the garlic with the onions and jalapenos. I may have to just watch the size of the cloves I use, too. A smidge more salt wouldn't hurt, IMO. Otherwise, the flavor of this sauce is amazing and we smothered our burritos with it and enjoyed it very much. Super easy to make. I can't imagine not making this every time we have any kind of Mexican dish. Also anxious to try it for brunch on some eggs and hash browns. I'll definitely be serving it as another dip for appetizers as well.
Mike Hultquist says
Awesome, Larry! Glad you enjoyed it! So good!
Larry Hart says
Hey, Mike! Yes, enjoyed it very much but will make some adjustments here and there. After looking through your entire site, I'm going to turn it into a situation that is reminiscent of the movie "Julie & Julia" My middle name is Michael so we'll call it "Mike & Mike" LOL I'm going to go through and probably try every single one of your recipes. Living in Colorado we're not afraid of peppers and it's featured regularly in our diet. We're also "Foodies" so we'll be looking forward to experiencing every recipe you've developed. We have the wonderful "Savory Spice" company that originated here in Denver so we can get fresh spices and will be using those and of course we have a massive Asian market here as well as many South of the Border markets. Will be sure to comment on each recipe we work up. Thanks for all your efforts and for sharing all these exciting recipes and your vast knowledge. And I have to appreciate your K.I.S.S. approach. I love your stories, too. You're the Best!
Mike Hultquist says
Enjoy all the cooking, Larry. I feel the same way about recipes and cooking. They're meant as a guide, and you can definitely make them your own. Have fun!
MKM says
I too thought of the "Julie & Julia" idea! Make EVERY single recipe, of Mike's. We haven't tried one yet that we didn't love, so it makes sense to try them all. What a fun adventure that would be. Thanks Mike, for all you do.
Mike Hultquist says
Thanks so much!
Joe Donovan says
Just made this with my first jalapeño harvest and all I can say is WOW! So easy yet without a doubt the best! I'm something of a hamburger connoisseur and I cannot wait to try this on my Father's Day burgers tomorrow (assuming my batch was large enough to still have some left 24 hours from now :-). The only change I made was adding freshly squeezed lime juice because, well, everything is better with lime.
Mike Hultquist says
Boom! Thanks, Joe, for sharing. Yes, I seriously LOVE this sauce. Goes with everything - burgers for sure! Enjoy your father's day.