Creamy Jalapeno Sauce (Print-Friendly Version)
A silky smooth Tex-Mex sauce with fresh jalapenos, red onion and garlic - perfect for tacos, burritos, or as an addictive dip.
# Ingredients:
01 -
8 fresh jalapeno peppers (about 12 ounces by weight)
02 -
1 small red onion, chopped (about 4 ounces)
03 -
4-5 garlic cloves
04 -
½ cup neutral oil (corn oil, avocado oil, or a neutral vegetable oil)
05 -
1 teaspoon salt
# Steps:
01 -
Slice the stems from the jalapeno peppers and add them to a medium-sized pot along with the chopped onion.
02 -
Cover with water and bring to a quick boil. Reduce the heat and simmer for about 15 minutes, or until the jalapeno peppers soften. They will turn dull green and can be easily pierced with a fork, but do not let them become mushy.
03 -
Strain the boiled jalapenos and onion, but keep the liquid on hand for later use.
04 -
Add the boiled jalapenos, onion, garlic, oil, and salt to a food processor. Process until very smooth and creamy, about 4-5 minutes.
05 -
If you’d like a thinner sauce, add in a few tablespoons of the reserved boiling water.
06 -
Adjust for salt as needed. Serve immediately or store in a sealed container in the refrigerator.
# Notes & Tips:
01 -
Yields 2+ cups of sauce.
02 -
Keeps for about 1 week in the refrigerator in a sealed container.
03 -
Heat Factor: Medium. Jalapeno peppers provide a decent level of heat but are not overly spicy for most. Increase the heat level with spicy chili flakes or use serrano peppers instead.