This is by far the best companion for corn chips or tortillas, you will ever find. If you prefer a tiny hint of heat in your burrito or taco, you are going to love this recipe for Creamy Jalapeno Salsa!
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This recipe was inspired by my visit to a local taco joint where they use a different sauce on every dish. They have an assortment of salsas and hot sauces but this one kind, in particular, stayed with me because of its taste, texture, creaminess, and flavor.
Understandably, they hold the recipe close to their chest and that's ok. I took a series of hit-and-miss trials before I could come close to what I was looking for.
The recipe of jalapeno sauce does not use dairy of any kind or even a creamy avocado, then how does it get so creamy? The roasted garlic makes all the magic!
This creamy jalapeno salsa pairs really well with most finger foods, grilled vegetables, burritos, and of course with corn chips.
Of all the combinations I tried, I find that it pairs the best with grilled zucchini, yellow squash, and portabella mushrooms.
My family and I personally enjoy hot and spicy sauces, but one size does not fit all for this kind of recipe. To suit this recipe to your taste, you would have to match the number of jalapenos that you use and also roast them accordingly. The more you roast them over a flame, the more the heat subsides.
If you like hot sauces then please do try my Szechuan hot sauce and try my vegan pesto sauce.
Ingredients
- Jalapeno pepper: Jalapeno peppers are the star of the sauce recipe. So I am not giving any substitute for these peppers. One way to reduce the heat from the peppers is to discard the flaky interiors that the seeds stick to.
- Garlic: The garlic in these sauces not only adds flavor but also gives the sauce its creamy consistency!
- Cilantro: You need a good amount of Cilantro for this recipe. So be sure to look for a fresh bunch because it makes up for a lot of the flavor in the recipe.
- Olive oil: As always, there is no exception for the extra virgin kind (EVOO). Any other kind would not bring out the flavor as well as EVOO does.
See the recipe card for quantities.
Instructions
I prepared this sauce by taking the time to peel the skin off the jalapenos. I also removed the seeds from most of the peppers. I suggest you do the same in the beginning before increasing the heat level to suit your taste buds. You also alter the number of cilantro leaves to adjust the spice level or add a hint of lime juice.
Place a pan over medium heat and add the garlic cloves until they are light brown on the outside.
Meanwhile, remove the stems from jalapenos and roast them in the pan until most of the skin is dark.
After the jalapenos have cooled down, peel the skin and remove the seeds (you can leave some of the seeds in if you prefer spicy)
Add the roasted garlic, jalapeno peppers, cilantro leaves, salt, and olive oil to a blender and blend to a smooth and creamy consistency.
That’s all there is to it. Enjoy the creamy, spicy, and tantalizing sauce with tortilla chips, burritos, or grilled vegetables.
Storage
Store your Creamy Jalapeno Sauce or salsa in a sealed container in the fridge for up to a week. I bet it won't last that long!
This jalapeno salsa freezes well too. Place in an airtight container in the fridge for 3-4 months and enjoy mouth-watering tacos any time of the year.
Top tips
- For a spicier sauce, remove the seeds from just a couple of the jalapenos.
- For a medium-level hot sauce, remove the seeds from 4 of your jalapenos. For a mild sauce, remove the seeds from all of the jalapenos.
- Use a power blender to get the smooth and creamy texture of jalapeno sauce.
- You could substitute olive oil with avocado oil.
- Instead of pan frying you could broil the jalapenos and garlic with oil and salt. Broil until they are mostly blackened and soft, about 10-12 minutes to be thoroughly cooked.
📖 Recipe
Creamy Jalapeno Salsa
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 6 to 8 Jalapeno peppers whole
- 4 - 6 garlic cloves whole
- A handful of fresh cilantro leaves
- ¼ cup of olive oil
- Salt to taste
- 1 tablespoon lime juice - optional
Instructions
- Place a pan over medium heat and add the garlic cloves until they are light brown on the outside.4 - 6 garlic cloves whole
- Meanwhile, remove the stems from jalapenos and roast them in the pan until most of the skin is dark.6 to 8 Jalapeno peppers whole
- After the jalapenos have cooled down, peel the skin and remove the seeds (you can leave some of the seeds in if you prefer spicy)
- Add the roasted garlic, jalapeno peppers, cilantro leaves, salt and olive oil to a blender and blend to a smooth and creamy consistency.A handful of fresh cilantro leaves, ¼ cup of olive oil, 1 tablespoon lime juice, Salt to taste
- That’s all there is to it. Enjoy the creamy, spicy and tantalizing sauce with tortilla chips, burritos or grilled vegetables.
Notes
- For a spicier sauce, remove the seeds from just a couple of the jalapenos.
- For a medium-level hot sauce, remove the seeds from 4 of your jalapenos. For a mild sauce, remove the seeds from all of the jalapenos.
- Use a powerful blender to get the smooth and creamy texture of jalapeno sauce.
- You could substitute olive oil with avocado oil.
- Instead of pan-frying you could broil the jalapenos and garlic with oil and salt. Broil until they are mostly blackened and soft, about 10-12 minutes to be thoroughly cooked.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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