Ingredients
- 200g fresh jalapeño peppers (about 8-10 peppers)
- 150g sour cream
- 50g mayonnaise
- 30g fresh cilantro leaves
- 1 clove garlic
- 1 lime (juice and zest)
- 1 tablespoon white vinegar
- Salt to taste
Per serving
Calories: 200 kcal
Proteins: 2 g
Fats: 20 g
Carbohydrates: 5 g
Method
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Wash the jalapeño peppers and remove the stems. Cut them in half lengthwise and remove the seeds and membranes for a milder sauce or leave them in for a spicier sauce.
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In a skillet over medium heat, lightly toast the jalapeño peppers and the garlic clove for about 5 minutes until they are slightly charred and softened. Remove from heat and let them cool.
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In a blender or food processor, combine the toasted jalapeños, garlic, sour cream, mayonnaise, cilantro, lime juice, lime zest, and white vinegar.
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Blend the ingredients until you achieve a smooth and creamy sauce. If the sauce is too thick, you can add a splash of water to reach your desired consistency.
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Taste the sauce and add salt according to your preference.
Creamy jalapeño sauce is a delightful Tex-Mex condiment with a balance of creaminess, tanginess, and a hint of spiciness from the jalapeños. It adds a burst of flavor to many dishes, enhancing the overall taste experience.
Facts about the sauce:
- Creamy jalapeño sauce is a popular condiment at many Tex-Mex restaurants, especially as a topping for tacos and burritos.
- It is sometimes referred to as “Jalapeño Ranch” due to its creamy and tangy nature.
- The sauce’s spiciness can be adjusted by removing or leaving in the jalapeño seeds and membranes.
- This sauce is easy to customize by adding other ingredients like avocado or lime for variations in flavor.
- It is a perfect balance of heat from the jalapeños, creaminess from the sour cream and mayonnaise, and freshness from the cilantro and lime.
