Roasted Jalapeno Sauce Recipe

A marble bowl filled with thick, green Roasted Jalapeño Sauce. A metal spoon rests inside the bowl, which sits on a dark blue textured surface.

5 from 2 ratings

A quick and easy versatile sauce recipe made with roasted jalapeno peppers, perfect as a dip for light seafood, like crab claws, or for serving over tacos and Mexican dishes.

Prep Time10

Cook Time20

Total Time30

Course: Condiment, sauce

Cuisine: American, Mexican, Southwestern, Tex Mex

Keyword: jalapeno, jalapeno sauce recipe, roasted jalapeno sauce

Servings:

Calories: 22kcal

Author: Mike Hultquist

Ingredients

4-5 jalapeno peppers
4 cloves garlic
2 tablespoons Mexican crema or up to 1/4 cup for a creamier sauce (sour cream is a good substitute)
1/4 teaspoon salt or to taste

Instructions

Roast the Jalapenos. Heat oven to 450 degrees. Set jalapenos and garlic on a baking sheet and bake for about 20 minutes. Flip the peppers half way through.
Once the pepper skins have nicely charred and started to bubble up, remove everything from heat.
Cool peppers slightly then add them to a plastic bag (or add them to a bowl and cover) to steam. This will loosen the skins.
Peel skins from the jalapenos and garlic and set into a blender or food processor.
Add crema and process until smooth.
Adjust to taste with more crema, salt and serve!

Notes

Heat Factor: Medium. You'll get some decent level heat from the jalapeno peppers. Use serrano peppers for a higher level of heat. For milder, core the jalapenos to remove the whitish pith before roasting.

Nutrition