For a mild sauce, remove the jalapeno seeds and white membranes before roasting. For a hotter version, leave them in or substitute one jalapeno with a serrano.
• Roast until the jalapenos and onion are blistered and lightly charred, not blackened. Light char adds flavor without bitterness.
• Blend at least 30 to 60 seconds to fully emulsify the oil. This creates the signature creamy texture without dairy or avocado.
• Add water slowly, 1 tablespoon at a time, until the sauce is smooth and pourable.
• If the sauce separates after storing, simply reblend for 20 to 30 seconds to restore its creamy consistency.
• Flavor deepens after chilling. For best results, make a few hours ahead or the day before serving.
Creamy Jalapeno Sauce
Creamy Jalapeno Sauce is smooth, mild, and perfect for tacos, quesadillas, burrito bowls, and dipping. This version keeps the heat gentle by removing the jalapeno seeds while still delivering bold, roasted flavor.
Ingredients
- 5 fresh jalapenos , stems removed, seeds and white membranes removed
- 1 small white onion , peeled and halved
- 3 large garlic cloves
- 1/4 cup fresh lime juice
- 2 tablespoons Canola oil
- 1 1/4 teaspoons salt , more or less to taste
- 1/4 cup fresh cilantro
- 1/4 to 1/2 cup water , more or less for desired thickness
Instructions
- Slice the jalapenos and remove the stem, seeds, and white veins. For safety, use kitchen gloves.
- Place the seeded jalapenos and onion in a dry skillet over medium-high heat. Roast for 8 to 10 minutes, turning occasionally, until blistered and lightly charred on all sides.
- Transfer the roasted jalapenos and onion to a high-speed blender. Add the garlic cloves, lime juice, oil, salt, and cilantro.
- Blend for 1 minute or until completely smooth and creamy.
- Add water 2 tbsp at a time until the sauce reaches a smooth consistency.
- Taste and adjust salt or lime juice as needed.
- For a hotter sauce, leave the jalapeno seeds and white membranes intact or substitute one jalapeno with a serrano pepper.