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A spoon rests in a bowl filled with creamy green sauce (jalapeno crema) on a dark blue textured surface with a green cloth nearby.
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Jalapeño Crema

This jalapeño crema is fresh, bright, and pourable, made with raw jalapeños, lime, and cilantro blended into a smooth sour cream base. Ready in 10 minutes and perfect on tacos, burritos, and grilled fish.
Prep Time10 minutes
Cook Time0 minutes
Course: Condiment, sauce
Cuisine: Mexican, Tex Mex
Keyword: jalapeno crema, jalapeno lime crema
Servings: 8 (about 1 cup total)
Calories: 78kcal
Author: Mike Hultquist

Equipment

  • food process or blender

Ingredients

  • 1/2 cup sour cream or Mexican crema
  • 1/4 cup mayonnaise
  • 2 jalapeño peppers fresh or roasted, stems removed and coarsely chopped
  • 1 clove garlic
  • 1 tablespoon lime juice
  • 2 tablespoons chopped cilantro
  • Salt to taste

Instructions

  • Add the jalapeño peppers, garlic, lime juice, and cilantro to a food processor or blender.
  • Add half of the sour cream or crema along with the mayonnaise. Process until smooth and creamy, scraping down the sides as needed.
  • Stir in remaining sour cream or Mexican crema.
  • Season with salt to taste. Serve right away, or refrigerate 30 minutes to let the flavors come together.

Notes

Thin with a teaspoon of milk at a time for a pourable, drizzling consistency. Remove the seeds and membranes from the jalapeños for a milder sauce, or swap in a serrano to bring the heat up.
Store in an airtight container in the refrigerator up to 5 days. Freezing is not recommended.

Nutrition

Calories: 78kcal | Carbohydrates: 1g | Protein: 0.5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 49mg | Potassium: 32mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 0.04mg