This Creamy Jalapeno Sauce is going to be your new favorite sauce. It’s perfect for spicy food lovers, and I think you’ll find it as addictive as I do. There is a fantastic Tex-Mex restaurant in Florida that we like to visit when we are in the area that serves up some incredible food, and it is here where I first encountered this creamy jalapeno sauce. They served it on the side. I took one taste and was instantly hooked. As a cook, I asked the waiter how they made it. She just smiled and said, “The cooks won’t say exactly, but everyone asks.” “It’s so creamy. Does it have crema in it? Cream cheese? Or avocado?” I asked. “No. It’s just boiled jalapeno peppers.” WHAT? It took me some time to figure out how to make this stuff, but I FINALLY did, and as this is one of my very favorite sauce recipes ever, I’m sharing it with you. It’s really a Tex-Mex thing, and I’ve since learned that you’ll find this creamy jalapeno sauce all over, originally from Texas where it is called “Salsa Doña”, created by a cook named Bertha Gonzales, who made it for her taco truck in Veracruz. I think you’ll love it. It’s perfect for spooning over tacos, burritos, quesadillas and more, but it’s also awesome when served as a jalapeno dip or creamy jalapeno salsa with crispy tortilla chips. It’s an emulsification of jalapenos and oil and you’ll find it used widely in Tex-Mex and Southwest cuisine. The jalapeno peppers (and onion, in this case) are emulsified with a neutral oil in a food processor or blender until it becomes very creamy. It’s seriously easy to make, and it only uses 5 primary ingredients! I’ve never seen anything like this in a grocery store. So let’s talk about how to make creamy jalapeno sauce, shall we? See how creamy it is? Taste and add more salt as desired. Cover them with water. They will turn dull green and you can pierce them with a fork easily, but do not let them become mushy. This is what they look like, robbed of their color. Add the boiled jalapenos and onion to a blender or food processor along with the garlic and salt. What’s happening is an emulsification, which is basically causing everything to become a single sauce that thickens up and becomes creamy. If you’d like a thinner sauce, add in a few tablespoons of the reserved boiling water. Mine was perfect without adding any of the reserved water. SO GOOD! If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! – Mike H. Serve it as a creamy jalapeno dip or jalapeno salsa with tortilla chips. It’s perfect this way. I never want pork tacos without this stuff. It’s really THAT GOOD. Try it on my Shrimp Tacos with Creamy Jalapeno Sauce or my Spicy Breakfast Tacos recipe, too! Try making this with FRESH jalapeno peppers and onions, without boiling them, or with pickled jalapenos for a vinegary pop. You can also make this with other peppers. Consider a serrano or habanero version. Extra heat! If you’re looking for more of a hot sauce vibe, add in a bit of vinegar for some tang. And, despite its wonderful creaminess, try adding in some sour cream or crema, or even a nicely ripe avocado for another flavorful version. You can also add more seasonings as you wish, such as cumin, garlic powder, chili powder and more. This is the creamy jalapeño sauce you need in your life. I hope you enjoy it! NOTE: This recipe was updated on 4/8/22 to include new information, photos and video. It was originally published on 7/13/18.
