Creamy Jalapeño Salsa

This creamy Jalapeno Sauce is a smooth variety of salsa I make for milanesa, chicken taquitos, papas and more. It contains jalapenos, yogurt, and a garlic clove to make. Learn step-by-step how to make my Mexican salsa with max flavor of all time!

It’s a small batch (because perishable) that’ll last a full week. You will dig the flavor, especially spread on taquitos and trocitos de milanesa like in this photo.

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Why You Should try the Recipe

Our foods are nutritious and here forever to stay, even with a slight spin on them like in my go-to Jalapeno sauce. I know where it originates as a neutral oil based taquera salsa.

For regular consumption though, my need for ingredient modification to flavors I love is always an option when making it at home. Besides, it also makes me feel better about eating it on the regular.

So if this is you, and you feel me, try this recipe for a smooth jalapeno pepper sauce.

I make this frequently during the fall and winter months. I felt the need to share with you so you can participate in all the homemade flavor too.

Ingredients For creamy Jalapeno

Grocery Quick List: fresh jalapeno, garlic clove, 5% greek yogurt (or sour cream), onion powder, and salt.

• 5-6 jalapeños, whole
• 1 garlic clove
• 1/2 – 5 oz greek yogurt cup 5% milkfat, or 3 tablespoons sour cream (Mexican crema for creamier texture)
• 1/4 cup water
• 1 tsp sea salt, reduce by 1/2 if using salted crema
• 1/2 tsp ground onion powder (optional, see ingredient notes the details).

Ingredient Notes / Variations

• Fresh Jalapenos – are all the spicy jam in this recipe.
  • Splitting and de-seeding the jalapenos before boiling is optional for a refined sauce.
  • For double the recipe, use 10 peppers.
  • Tip: Prep the jalapenos and boil ahead. This’ll scratch the hour of cooling time once you make the recipe (We do it like this all the time, and it’s ready in 5 minutes.)

• Greek yogurt cup – or sour cream give this sauce a really smooth and tasty texture. I have confidence that you will select what you have on hand most often.
  • I’m not specific on which to sway you toward since I make both variations equally based on in-stock ingredient.
  • I make this same size batch each time the menu can benefit from spicy jalapeno. It last a full week, so no waste.
  • Tip: Eat the remaining half of greek yogurt sprinkled with granola, natural honey, and fruit while making it. Cooks need nourished lovin’ too! 🙂

• Garlic – boiled at the same time as jalapeno or blend garlic clove as raw for stronger garlic flavored sauce.
  • I’ve never tried jarred minced garlic for this one. Let me know in the comments down below if you try it and if it’s successful.
  • Fresh garlic is sometimes inaccessible so let’s make it work together for the LQC community.

• Salt and ground onion (optional) – Kosher and sea salt are favorites with this one. I like using ground onion powder for this sauce too. It melds nicely into the flavor and even though fresh onion is an option there’s no need to cut into a fresh one for this size of recipe.
  • I save the onions for fresh on the side flavor or more salsa styles like fresh mango pico de gallo or nopales preparados.

Note from Erika: Optional extra spices and herbs like cumin, epazote, etc can also be added if those are the flavors you’re looking for but they may leave specs in the sauce. Just an FYI for you.

Step-By-Step Instructions

To Make creamy jalapeno sauce

Rinse well and remove stems then pierce through with a fork twice like this.

Place jalapenos and garlic in a small pot and cover with water until peppers are 3/4 of the way submerged. Cook for 15 minutes on medium. Set a timer as a friendly reminder.

Turn stove to off. Remove chiles and garlic carefully from the pot and let them cool for 1 hour. They must cool before making the salsa.

A printer-friendly recipe card with instructions is available at the bottom of this post.

Once cool, combine all remaining ingredients in blender and process until a smooth sauce for no less than 2 minutes (30 second intervals are fine).

Give it your approval taste test before transferring to bowl. It should be creamy enough to pour right out. If not, keep blending!

Ways To Spice It Up even more

For an even spicier jalapeno salsa with more peppers, add a fresh and green thai chili. This is spicy so I expect that if you have this on hand you have a muy spicy tolerance. This is your heads up.

Foods To Eat with Jalapeño Salsa

Here’s a few ideas on what kind of meals can be spiced up or dipped in jalapeno sauce:

• Milanesa / Steak
• Mexican Chickpea Salad
• Salmon and Veggies
• Potato Tacos
• Seasonal Market Salads
• Chicken Wraps

It’s true, it really is delicious with many favorite weekday foods.

Ways To Flip Leftover [Jalapenos]

Got some extras to use up? Here are some recipes that contain fresh jalapeno as an ingredient.

• Guacamole Salsa
• Salsa Verde
• Bacon-wrapped Jalapeno poppers
• Cilantro Jalapeno Hummus

Pro Tips / Receta Notes

Recipe yield: 1 cup salsa.

Storage: Store any remaining salsa in food safe jar, then cover with lid or tightly wrapped in plastic wrap. This recipe last up to 7 days in the refrigerator.

If you choose to use pickled jalapeños drain well to remove all tangy flavor. You may need to use a bit more salt to help balance the pickled taste.

• To be approximate; the first 3 days of salsa in refrigeration will be smooth and creamy as when it was initially made. However, After day three, it will naturally gel up in the same way yogurt or sour cream would. 
  • For this do the following: stir with a whisk for 1 minute and enjoy. This texture is natural and does not mean spoilage of the jalapeño salsa. But I feel your need for the smoothest so please do as follows…
  • For smooth texture use a hand mixer or blend for a second time. Do not add more than 1 tsp of water unless you want a thin (water-like) salsa.

Enjoy Spicy Flavor of Homemade Jalapeno Salsa!

Please star rate this LatinasQueComen Jalapeño Sauce Recipe. Your stars and share help us reach Comida-Makers. Thank you!

Equipment

• Bowl
• Knife
• Vegetable Peeler
• Large Spoon