Jalapeno Sauce – The Recipe
This creamy jalapeno sauce recipe uses no dairy or avocado, yet it is super creamy and wonderfully spicy. It's an emulsification of jalapenos and oil and you'll find it used widely in Tex-Mex cuisine. It is definitely one of my favorites, and incredibly easy to make.
- 8 fresh jalapeno peppers about 12 ounces by weight
- 1 small red onion chopped (about 6 ounces)
- 4-5 garlic cloves
- ½ cup Neutral oil use corn oil, avocado oil, or a neutral vegetable oil
- 1 teaspoon salt
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!
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.
Calories: 33kcal | Fat: 3g | Sodium: 72mg | Potassium: 15mg | Vitamin A: 40IU | Vitamin C: 4.5mg | Calcium: 2mg