Creamy Jalapeno Sauce
17 CommentsLeave CommentPrint Recipe
This post may contain affiliate links. Please read my disclosure policy.
Make creamy jalapeno sauce for a zesty 5 ingredient dip or topping for your favorite Mexican foods. It’s perfect for a Cinco de Mayo party!
The Mexican national holiday of Cinco de Mayo is just around a few weeks away. Mexicans observe the holiday annually to commemorate the Mexican Army’s victory over the French Empire at the Battle of Puebla, on May 5, 1862.
Interestingly, the holiday is almost most popular in the United States than it is in Mexico. After all, Americans are all about celebrating holidays, especially those that involve good food and friends!
When it’s time to plan the Cinco de Mayo party menu, be sure to include plenty of Mexican food and horchata. A batch (or three!) of creamy jalapeno dip is a must-make Mexican dip for the party!
It makes a fantastic sauce on Tostada Carne and fish tacos, and it’s the perfect dip for chips or carne asada.
Creamy Jalapeno Sauce
Apparently, Taco Bell creamy jalapeno sauce is very popular. The restaurant uses it on their chicken quesadilla, and they used to sell it bottled at places like Walmart and Amazon.
I honestly think you’ll like this recipe for jalapeno cream sauce more than any restaurant version. After all, it uses fresh ingredients and it doesn’t have any artificial flavors or colors.
Even better, you only need FIVE ingredients to make this zesty sauce!
- Jalapenos– These chili peppers are really easy to find any time of the year. They have a nice pop of spicy heat, but not too much. They’re great for those who don’t tolerate spicy foods very well.
To cut back on the spicy heat of chili peppers, you can remove the seeds and membrane. That’s where most of the capsaicin is found.
- White onion– Feel free to swap out white onion for yellow or red if you prefer them. White onion has a nice bite, while yellow and red onion have slightly sweeter flavor.
- Fresh garlic– You will also get the best flavor from fresh cloves of garlic. If you’re in a complete pinch, you can use garlic paste.
- Vinegar and oil– These ingredients are the base of any good vinaigrette salad dressing, but they’re also great for creating creamy jalapeno sauce!
Speaking of salad, this sauce makes a fantastic salad dressing! Serve it over ensalada de nopales (cactus salad)!
How to make jalapeno cream sauce
This recipe is beyond simple to make; just three simple steps, and it’s ready to use in about 15 minutes!
- Soften the vegetables.
Add the onion, jalapenos and garlic to a saucepan of water and simmer to soften them. Avoid cooking them for too long or they’ll become mushy.
- Process with remaining ingredients in a blender or food processor.
This doesn’t take long; just a couple of minutes to puree the ingredients together.
If you’re planning to use the creamy jalapeno sauce as a DIP, start by adding only half of the vinegar and oil. Then, if it’s too thick, slowly add more vinegar and oil until it reaches the consistency you want.
- Taste and add more seasonings if needed.
Be sure to taste the jalapeno sauce to see if it needs additional salt or other seasoning.
- Store the sauce in a covered container in the refrigerator. It should stay fresh for about a week.
- If the sauce separates, simply place it into a covered jar and shake to recombine, or pour it into a blender to recombine.
Subscribe to my Newsletter, follow me on Facebook, Pinterest, Instagram, and YouTube for all my latest recipes and videos.
Creamy Jalapeno Sauce
- 8 oz fresh jalapeños stems removed
- 1 medium yellow onion skin removed, quartered)
- 2 garlic cloves
- ½ cup vegetable oil
- 1 tbsp white vinegar
- 1 tsp kosher salt
- 1/4 tsp ground cumin
- In a saucepan over medium high heat, bring the jalapeños, onion and garlic to a boil with enough water to cover. Lower the heat, cover the pan, and simmer for 15 minutes. The vegetables should change in color and be fork tender, but not mushy. Drain and discard water.
- Transfer the drained jalapeños, onion and garlic to a blender or food processor, combine with the oil, vinegar, salt and cumin.
- Process until smooth and creamy, about 1-2 minutes. Taste for salt, or vinegar and adjust if necessary. Transfer to a squeeze bottle, and refrigerate. It will last for about a week and makes 2 to 2 1/2 cups total.
- Perfect to use as a dip or squeeze over tacos, burritos, enchiladas, grilled meats, seafood and roasted vegetables.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Can this recipe be canned
Juju, I have not tried that yet. I would follow canning protocols if you do. If you do can it, please let me know how it turns out and we could update the recipe card for others to know as well. 🙂 Thanks!