Description
This creamy jalapeno sauce is a smooth, tangy, and mildly spicy condiment perfect for adding a zesty kick to your dishes. Made with fresh jalapeno peppers, cilantro, sour cream, mayo, and lime juice, this versatile sauce can be used as a dip, spread, or dressing to elevate tacos, sandwiches, grilled meats, and more.
Ingredients
Main Ingredients
- 4-6 whole jalapeno peppers, seeded, membranes removed, and roughly chopped
- 1 bunch cilantro, chopped
- ½ cup sour cream or plain Greek yogurt
- ¼ cup mayonnaise (or substitute with more sour cream/Greek yogurt)
- ½ cup olive oil
- Juice of 1 lime
- 1 tablespoon minced garlic
- 1-2 teaspoons salt, to taste
Instructions
- Prepare Ingredients: Remove seeds and membranes from the jalapenos to reduce heat, then roughly chop them. Chop the cilantro and mince the garlic if not already done.
- Combine in Blender: Add all ingredients—jalapenos, cilantro, sour cream or Greek yogurt, mayo, olive oil, lime juice, minced garlic, and salt—into a food processor or blender.
- Blend Until Smooth: Pulse or blend the mixture until it reaches a completely smooth and creamy consistency.
- Adjust Consistency: If the sauce is too thick, add a little water or extra olive oil to thin it out. For a thicker and creamier texture, add more mayonnaise or sour cream/Greek yogurt as preferred.
- Store Properly: Transfer the sauce into an airtight container. Store in the refrigerator for up to 1 week or freeze leftovers in an airtight jar for up to 3 months.
Notes
- Remove jalapeno seeds and membranes carefully if you prefer milder sauce.
- You can substitute Greek yogurt for sour cream for a healthier option.
- Adjust salt according to taste; the recipe suggests 1-2 teaspoons.
- This sauce complements Mexican dishes, grilled meats, and can be used as a spicy salad dressing.
- Freezing in small portions helps preserve freshness and ease of use.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Mexican
