Creamy Jalapeno Sauce
This creamy jalapeño sauce is smooth, zippy, and just spicy enough to keep things interesting. Drizzle it on tacos, bowls, grilled meats, or roasted veggies for an instant flavor upgrade that somehow goes with everything.
Servings: 8 servings
Ingredients
- 4-6 whole jalapeno peppers seeded, membranes removed, and roughly chopped
- 1 bunch of cilantro see note
- ½ cup sour cream or plain Greek yogurt
- ¼ cup mayo or sub more sour cream/Greek yogurt
- ½ cup olive oil
- juice of 1 lime
- 1 tablespoon minced garlic
- 1-2 teaspoons salt to taste (I like it salty but use as much as you like!)
Instructions
- Combine all ingredients in a food processor or blender and pulse til completely smooth. Add a little water or olive oil to thin if you like, or more mayo for a thicker, creamier sauce.
- Add a little water or olive oil to thin if you like, or more mayo for a thicker, creamier sauce.
- Store in airtight container in the fridge up to 1 week, store leftovers in the freezer in an airtight jar up to 3 months.
Notes
Cilantro hack - I never take the time to clip all of the leaves off the stems, I just grip the leafy half in one hand, the stems in the other, and twist them apart. Then I discard the stem ends and throw the leafy ends in!
Nutrition
Calories: 178kcal | Carbohydrates: 1g | Protein: 1g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 340mg | Potassium: 41mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 81IU | Vitamin C: 9mg | Calcium: 17mg | Iron: 0.1mg
