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Epicurious

Creamy Jalapeño Sauce

5.0

(12)

Image may contain Plant and Food
Photo by Chelsea Kyle, food styling by Rhoda Boone

This spicy condiment is ubiquitous at Tex-Mex restaurants and taco trucks all over Texas. People are shocked when they learn the light green, creamy sauce is made without avocado or dairy. Our version is full of fresh jalapeño heat and bright lime, emulsified using only neutral vegetable oil.

Recipe information

  • Total Time

    15 minutes

  • Yield

    Makes about 1¼ cups

Ingredients

5-6 jalapeños (depending on heat and personal preference), stemmed, seeded, coarsely chopped
4 garlic cloves, peeled
5 tablespoons fresh lime juice
1 teaspoon kosher salt
½ cup neutral vegetable oil (such as grapeseed)
¾ cup (packed) fresh cilantro leaves with tender stems

Preparation

  1. Pulse jalapeños, garlic, lime juice, and salt in a blender or food processor until puréed. With motor running, slowly drizzle in oil until a thick sauce forms. Add cilantro and pulse a few times until chopped and incorporated. Taste and add more jalapeño, if necessary.

    Do Ahead: Sauce can be made up to 3 days in advance and refrigerated.

TagsCondimentSauceTex-MexAmericanJalapeñoChileVegetableCilantroHerbs & SpicesGluten FreeNut FreeDairy FreeVegetarianVeganRawQuickEasyMeal PrepMake Ahead5 Ingredients or FewerBlenderFood ProcessorEpicurious

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