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.
Adela says
OMG! So freaking GOOD! I thought 8 jalapeños, this is going to be so hot that I wouldn’t be able to eat it. But nope, it has just enough heat. It’s an incredibly simple recipe with such amazing flavor. I have a “go to” amazing red taqueria salsa with tomatillos and dried roasted chili that’s a favorite, now I have two favorites!
Mike Hultquist says
Yes! Boom! We love this one so much. Glad you do, too! Thanks, Adela.
Jim Roberts says
I had this in a restaurant in San Miguel de Allende, MX and I couldn't believe how delicious it was! Now I make it every week. I cut the stem ends off the jalapeños after they are cooked (that way it doesn't let water in to dilute the flavor). I also put the onion and garlic in with the jalapeños to boil which takes the sharpness off of them. Avocado oil is the best in my opinion because there is very little flavor which wouldn't matter because sometimes I add the meat of an avocado to the blender to give it a different flavor with a little cumin and Mexican oregano. I also add the juice of one fresh lemon or lime before blending and about 1/4 cup of fresh cilantro. My one suggestion is to include a warning notice with the recipe that this salsa is definitely addictive!
Mike H. says
Haha, great idea, Jim. And thank you for your input!
Joy zawol says
Jim, thank you for the idea of cutting the stems off after boiling! We love this sauce. So dang easy and cheap and oh so flavorful!
Ingrid Fullerton says
Exactly what I was looking for! This is so yummy and addicting!!! Thank you for the recipe!!
Mike H. says
You are very welcome, Ingrid. Enjoy!
Heather says
I am SO happy I found this recipe. I add serrano peppers and lemon juice (love lemons) and it is amazing. I make a batch every week and literally put it on everything..even my scrambled eggs. Thanks so much!
Mike H. says
You are very welcome, Heather. I am glad that you are enjoying it!
Heather says
I am SO happy I found this recipe. I add serano peppers and lemon juice (love lemons) and it is amazing. I make a batch every week and literally put it on everything..even my scrambled eggs. Thanks so much!
Mike H. says
Glad you found it, Heather. Enjoy!
Christopher Wywal says
Excellent recipe but instead of boiling I fried the jalapeno, onion and garlic till softened. Processed in a food processor. To get it creamy I still add in the oil but I also add ice water 1tbsp at a time until I get the consistency I want. Perfection!
Mike H. says
I am glad to hear that you've customized it to your liking, Christopher. Enjoy!
John Looney says
One of the best things that I've ever made.
Mike H. says
I love hearing it, John. Thank you!
jim algie says
Your thoughts on canning the sauce?
Mike Hultquist says
I don't recommend canning this, Jim, due to the oil content. It doesn't keep consistency either. It's best used within a week or so.
Susan P says
I've made the recipe 2x. The second time I omitted the oil and processed everything just short of creamy, adding lime juice and a tbs of apple cider vinegar. Jarred the sauce and did water bath for 15 minutes. When I want to use I'll finish running thru the food processor more time with oil and serve. It didn't effect the taste, and made it so I can make a large batch and set it up for later.
Mike Hultquist says
Great way to preserve it, Susan. 5 Stars all the way. =)
Chuck R. says
I added juice of one lime, half cup of cilantro and half an avocado and 1/4 cup the boiling liquid. It's EXACTLY what I was hoping for. I love this recipe and will definitely try it with Habaneros and other peppers. Fantastic, must try. Thanks so much!!!
Mike Hultquist says
Awesome! Glad you enjoyed it, Chuck!
Jeff says
I just made this with serrano peppers as I had originally gotten them for a salsa. I also added 1 tsp of ancho chili powder and 1 tsp of smoked paprika. Dear god is this good! HOT but good. At least the heat only lasts a few minutes 🙂
Mike Hultquist says
Yes! Great stuff! Perfect with serranos. Nice!!
Lori says
I saw the comment about not canning but could it be frozen? I have a bunch of jalapeños to use up.
Mike Hultquist says
Lori, you CAN freeze this, though is loses the creaminess. One reader said hers freezes OK. Let me know how it goes if you do it.
Andrea says
I omitted the oil to freeze and then added it back when it thawed. Worked great!
BeGee says
I'm surprised that no one has suggested mixing this with rice, yet! Also, has anyone tried charring the pepper and/or onions and/or garlic cloves? And, if frozen and it separates, wouldn't a few turns with a whisk solve the problem? Haven't made this yet so no rating but looks terrific.