Creamy Jalapeño Salsa

5 from 2 votes

This is my choice recipe for making homemade Jalapeño Sauce. It includes putting yogurt or sour cream in the base. Trust and don't knock it until you try it. Make my 5-jalapeno with garlic sauce to fill your extra little jars with for the week.

Prep Time5

Cook Time15

Total Time1 20

Course: Salsa

Cuisine: Mexican, Mexican-American

Diet: Gluten Free, Vegetarian

Keyword: creamy jalapeno sauce, jalapeno salsa, jalapenos, salsa de jalapeños, spicy salsa

Servings: people

Calories: 7kcal

Author: Erika Garibay - LQC Recipes

Ingredients

5 jalapeno peppers
1 garlic clove boil or use raw for stronger flavor.
2.5 oz greek yogurt cup individual cup, use 1/2 or whole cup to double recipe.
1/4 cup water extra tablespoon at a time for thin consistency.
1 tsp salt

Optional spices:

1/2 tsp ground onion powder
1/4 tsp ground cumin
1 tsp vinegar optional for acidity.

Instructions

To make spicy jalapeño salsa

Remove stems, and wash well of any dirt and debris. Pierce each chili through with a fork twice.
Place chile and garlic in pot with water so all chiles are 3/4 of the way submerged. Cook for 15 minutes on medium heat.
Turn stove to off. Let cool for 1 hour.
Combine all remaining ingredients in a blender, (don't forget to add the fresh 1/4 cup water), and blend for 2 minutes. Split it up into 30-second intervals if you must, but you'll need at least 2 minutes.
Pour into salsa storage jar and enjoy.

Notes

Recipe yield: About 1 cup jalapeño cream sauce, 8 oz
Substitutions: Sour cream (crema agria), plain yogurt.
Optional herbs: Italian parsley and cilantro can both be added for additional earthy flavor. Remove hard stems from either herb and combine with all other ingredients before beginning to blend.
Erika’s favorite: I like using either or for both flavor and vivid color cause it just looks extra good while eating it.

Nutrition