Description
This creamy jalapeño sauce is a velvety, spicy green condiment made with simmered jalapeños, garlic, onion, fresh lime juice, and avocado oil. It’s the perfect Tex-Mex sauce for drizzling on tacos, dipping chips, or spooning over eggs, bringing bold flavor and just the right amount of heat to every bite.
Ingredients
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16 fresh jalapeño peppers
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1 white onion, peeled and quartered
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8 garlic cloves, in husks
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2 tsp kosher salt (adjust to taste)
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1/2 cup (120 ml) avocado oil or neutral-flavored oil
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1 1/2 tbsp (22 ml) fresh lime juice (about 1 lime)
Instructions
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Fill a stockpot halfway with water. Add 1 tsp of salt and bring to a boil.
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Add jalapeños, quartered onion, and garlic cloves (in husks) to the boiling water.
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Simmer for about 20 minutes, until jalapeños are soft, onions are tender, and garlic slips easily from its husks.
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Remove and drain the vegetables. Peel the garlic.
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Transfer all to a blender. Add the remaining 1 tsp salt, avocado oil, and lime juice.
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Blend on high for 1 minute until creamy and smooth.
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Taste and adjust salt or lime as needed. For a thinner sauce, blend in 1 tbsp of water at a time.
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Transfer to jars or squeeze bottles. Refrigerate and use within 10 days. Shake before each use.
Notes
For extra heat, include some jalapeño seeds or blend in a raw pepper.
Use only neutral-flavored oil like avocado, canola, or vegetable.
Full blending time ensures the best creamy texture.
Sauce thickens as it chills.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauce, Condiment, Dip
- Method: Boiling, Blending
- Cuisine: Tex-Mex