Creamy Jalapeno Sauce

5 from 9 votes

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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!

dipping yellow corn tortilla chip into bowl of creamy jalapeno dip

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)!

overhead image: whole jalapenos, half of white onion and bowl of spices to make spicy Mexican dip

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!

  1. 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.
  2. 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.

  1. Taste and add more seasonings if needed.

Be sure to taste the jalapeno sauce to see if it needs additional salt or other seasoning.

overhead image: chips and green chili peppers surrounding bowl of jalapeno cream sauce

Recipe notes

  • 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.
overhead image: whole jalapeno peppers and tortilla chips surrounding bowl of creamy Mexican dip
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dipping yellow corn tortilla chip into bowl of creamy jalapeno dip

Creamy Jalapeno Sauce

5 from 9 votes
Make this zesty 5 ingredient dip or cream sauce for your favorite Mexican foods. It's perfect for a Cinco de Mayo party!
Servings: 12
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes



  • 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.


  • 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.


Calories: 89kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Saturated Fat: 7g | Sodium: 195mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 204IU | Vitamin C: 23mg | Calcium: 6mg | Iron: 1mg

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.

Course: Condiment, Sauce
Cuisine: Mexican
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
titled image (and shown in red bowl) - Jalapeno Cream Sauce - Kevin is Cooking


Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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  1. 5 stars
    Wow was this incredible! I did halve and de-seed the peppers after they were cooked to try and tame the heat a bit. Will be my go to hot sauce. So much flavor. Great recipe! Thank you

  2. will be making this soon i never had creamy jalapeno sauce before perfect for my food / snacks will dm you if i make this and let you know how it goes Thanks Ramya