Creamy Jalapeño Sauce
My creamy jalapeño sauce blends smooth richness with a zesty kick, featuring vibrant jalapeños and a luscious, velvety texture. Perfect for drizzling over tacos, pasta, or grilled meats, this versatile sauce elevates any dish with bold flavor and just the right touch of heat. Irresistibly creamy, undeniably spicy!
Equipment
- Blender or food processor
- Medium saucepan
- Knife and cutting board
- Measuring cups and spoons
- Spatula
Ingredients
- 3 large jalapeños seeded and deveined
- 1 cup heavy cream
- ½ cup sour cream
- 3 cloves roasted garlic
- ½ teaspoon ground cumin
- Juice of ½ lime
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- ⅓ cup chopped cilantro
Instructions
- Slice the jalapeños lengthwise, removing seeds and veins to reduce heat. In a medium saucepan over medium heat add olive oil. Place jalapeños cut side down and roast until they develop a slight char and soften about 5 minutes. Remove from heat and let them cool slightly.
- In the same saucepan, melt butter over low heat. Add roasted garlic cloves and sauté until fragrant, about 1 minute.
- In a blender or food processor add roasted jalapeños, sautéed garlic with butter, heavy cream, sour cream, ground cumin, lime juice, and chopped cilantro. Process until smooth and creamy.
- Taste the sauce and add salt and black pepper as needed. If the sauce is too thick, add a tablespoon of water or more lime juice to reach the desired consistency.
- Pour the sauce into a serving bowl or jar. Use immediately or refrigerate for up to one week.
Notes
For the best flavor, always roast the jalapeños and garlic—they add a smoky depth that makes this sauce unforgettable.