Creamy Jalapeno Sauce

Why This Recipe Works

Just the right amount of spicy — Jalapenos are generally spicy. Although, you never know just how hot till you take a bite, unfortunately. But if you remove the seeds you have a much better chance of making this dip more on the less spicy side. Plus, the sour cream (or yogurt) and mayo will have a cooling effect on the peppers. Trust me, if you like even a little heat, this creamy jalapeno sauce is for you. 

Easy — It doesn’t get much easier than this. Truly. Simply remove the seeds from the jalapenos, give them a rough chop, and blend them all together with the rest of the ingredients and serve. 

Goes great on everything — I love this creamy jalapeno sauce recipe of course on Mexican food but also on just about everything else. Sandwiches, salads, wraps, quesadillas, tacos, steak, chicken — everything is fair game when it comes to condiments and dips in my house.

Healthy — This dip is much healthier than a lot of others that are laden with processed foods and unhealthy fats. Plus, it becomes even healthier if you choose to use Greek yogurt rather than sour cream and/or mayo.

Ingredients

Jalapeños — I recommend using 4-6 jalapenos, depending on their size and how much pepper you like in the sauce vs. other sauce ingredients. Don’t forget to remove the seeds! 

Cilantro — Yes, cilantro and jalapenos go hand-in-hand in my mind! If you don’t like cilantro you can leave it out or swap it for another related herb like flat Italian parsley. Herbs also add to the gorgeous green color of this dip. 

Sour cream or plain Greek yogurt — Use full fat (or fat free) sour cream if you like this dip creamier, or plain Greek yogurt if you want it to be a tad less creamy, but healthier and with a bit of tang as well. 

Mayo — I like to add mayo to add to the creaminess but you can also add more plain Greek yogurt if you prefer. 

Olive oil — I always use extra virgin olive oil. Another mild oil would work in this sauce as well. 

Lime Juice — Fresh lime juice is best! For a little extra lime kick, add a teaspoon of lime zest as well.

Minced garlic — I usually use the minced garlic from a jar but you can mince your own or use the pre-minced frozen cubes (after they’ve thawed).

Here’s How You Make It

Here’s how to make creamy jalapeno pepper sauce — are you ready for the lengthy instructions? Ha ha, just kidding, it’s sooooo easy! Simply:

1. Give your jalapenos a rinse, cut them in half, remove the seeds (more on that, below) and then give them all a bit of a rough chop before throwing in the blender with all the other ingredients, and blending all together until smooth. 
2. Serve.

That’s it!

How to Quickly Remove Seeds from Jalapeños

First of all, I always use gloves when cutting and deseeding jalapenos (or any kind of hot pepper). Have you ever rubbed your eyes after cutting hot peppers? Then you’ll know why you should wear gloves! It’s NOT at all pleasant. Also, sometimes my fingers will burn for hours after cutting peppers and that’s not fun either. So, heads up — put on some clean gloves before deseeding and you won’t be sorry! 

To easily deseed jalapenos, first cut off the pepper tops, then cut the jalapenos in half, lengthwise. Next, take a teaspoon and scrape it down the inside of the pepper, removing seeds and pepper membrane as you go. Discard the seeds into the garbage or compost (composting could lead to a few jalapeno plants sprouting up this spring in your garden!)

Expert Tips + Tricks

• This dip will keep for up to 5 days in the fridge if kept in an airtight container.
• You can freeze jalapeno dip for up to 3 months, then thaw overnight in the fridge. 
• If you prefer a little sweetness with the spicy, add a tablespoon of honey to the dip before blending. 
• You could also use candied jalapenos instead of fresh or use pickled, jarred jalapenos for a less hot, more pickled taste.