Creamy Jalapeno Sauce Recipe
This creamy jalapeno sauce is popular in Tex-Mex and Southwest cuisine, perfect for tacos, as a salsa or dip, only 5 ingredients!
Servings: 32
Calories: 33kcal
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
Yields 2+ cups.
Heat Factor: Medium. Jalapeno peppers pack a decent level of heat, though they can vary. It won't be very hot for a seasoned chilihead, but it is still highly flavorful. You can up the heat factor with some spicy chili flakes, or try making a serrano pepper version.
Keeps for about 1 week in the refrigerator in a sealed container.
Nutrition
Calories: 33kcal | Fat: 3g | Sodium: 72mg | Potassium: 15mg | Vitamin A: 40IU | Vitamin C: 4.5mg | Calcium: 2mg