Here’s my latest taco sauce – a quick, creamy jalapeño sauce that’s tangy and tangy and just spicy enough to keep things interesting! Great with anything Mexican, especially fajitas and tacos. I especially like it with salmon fajitas.
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Creamy Jalapeño Sauce
Mexican food and sauces go hand in hand. Whether it’s fresh pico de Gallo, a tangy hot sauce, or something creamy for a refreshing contrast, a good sauce is often what takes tacos, burritos, quesadillas, and bowls from good to good. YES!
This sauce is one of the creamiest – a creamy jalapeño sauce with just the right amount of heat from the jalapeños, lots of heat, the kind of sauce you want to drizzle liberally over tacos and then find yourself slathering it on everything. Yesterday it was eggs for breakfast. The night before, I dipped vegetable sticks in it. At the weekend, roast cauliflower!
Japaleño Creamy Sauce Ingredients
Here’s what you need to make this happen. I actually prefer to use pickled jalapeños rather than fresh because the brine adds a tang that pairs so well with Mexican flavors. There’s a reason why “a squeeze of lime” appears in virtually every taco recipe! 😅 But you can definitely use fresh jalapeños if you prefer.
*Damn, I just realized I forgot to add garlic! A little clove!*
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Pickled jalapenos – As noted above, I prefer to use pickled jalapeños for the extra briny flavor and salt they add to the sauce. Fresh jalapeños also work and you get a fresher jalapeño flavor instead. Use a little less, as fresh jalapeños are spicier than pickled ones.
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Sour cream and mayonnaise – Using a combination of the two gives the balance of creamy and cool-creamy that I want in this sauce. If you want it richer, just add a little extra mayonnaise. The sour cream can be replaced with yogurt, it’s a little less rich but close enough.
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Cilantro/cilantro – This is what makes the sauce green. We need 1/3 cup tightly packed. Take a handful of leaves, twist it and tear it off the stem. Choose the larger stems, just leave the thinner ones, it’s totally fine to include them.
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Lime or vinegar – For a little extra spice in the sauce.
It will keep for 3 days in the refrigerator. It starts to lose its freshness after that, and it also contains fresh garlic, so it’s best to be careful and use it within a few days.
I share this creamy jalapeño sauce with salmon fajitas which I also shared today. It’s a platter dinner that’s all in the oven in 12 minutes! Super convenient for busy weekday dinners. Simply make this Jalapeño Sauce while it’s in the oven, and dinner is ready!
I hope you enjoy. – Nagix
PS No video today because it’s a quick and simple recipe. 🙂
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Creamy Jalapeño Sauce
Preparation: 10 minutes
Total: 10 minutes
Sauce
Mexican
Servings1 cup
Tap or hover to scale
Ingredients
CHOOSE A Jalapeño (Note 1):
Prevent screen from sleeping
Instructions
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Blitz and stir – Place everything EXCEPT the sour cream in a pitcher. Blend using a hand blender until completely smooth. Then add the sour cream. (Note 3) Taste and add more salt or lime juice, if necessary.
Recipe Notes:
Fresh jalapeños are generally spicier than pickled ones, and the spiciness can be unpredictable, so I use fewer. If you are using fresh jalapeños and want to control the spiciness, start with less, mix, taste, add more if desired.
2. Mayonnaise – Whole egg mayonnaise is creamier, less tangy and less sweet than normal mayonnaise. My recommended is S&W (Australia), followed by Hellman’s.
3. Why I blitz then stir in the sour cream – Blitzing thins the sour cream and makes the sauce more watery than ideal. Stirring at the end makes the sauce a little creamier so it sticks to things better.
Storage – Store in the refrigerator for 3 days. Raw garlic reduces the shelf life in this recipe, so if you want to keep it longer, substitute 1/4 teaspoon garlic powder for the raw garlic and it will keep for 5 days – beyond that, it starts to lose its freshness.
Nutrition for the whole lot.
Nutritional information:
Calories: 681cal (34%)Carbohydrates: 9g (3%)Protein: 3g (6%)Fat: 71g (109%)Saturated fat: 17g (106%)Polyunsaturated fats: 34gMonounsaturated fat: 16gTrans fat: 0.1gCholesterol: 77mg (26%)Sodium: 1549mg (67%)Potassium: 256mg (7%)Fiber: 1g (4%)Sugar: 4g (4%)Vitamin A: 1664UI (33%)Vitamin C: 12mg (15%)Calcium: 105mg (11%)Iron: 1mg (6%)
In memory of the bulldozer
He took his role as chief taste tester so seriously that even though he wasn’t allowed to taste the finished foods – like the spicy jalapeños (💩😆) – he would happily step in to check the quality of the ingredients! 😂
