Creamy Jalapeño Sauce
This creamy jalapeño sauce makes the perfect dip or meal topper.
Servings 12 oz
Ingredients
- 7 jalapeño peppers about 10 ounces
- 1 medium white onion chopped (about 5 ounces)
- 5 garlic cloves
- 2 Tbsp. fresh lime juice about 1 lime
- 1 tsp apple cider vinegar
- 1 tsp salt plus more to taste
- 1/3 cup avocado oil or other neutral oil
- reserved boiling water to thin sauce as needed
Instructions
- Add the jalapeños and chopped onion to a large pot.
- Cover with water and bring to a boil. Reduce the heat and simmer for about 7-10 minutes, or until the jalapeño peppers are just softened but still bright green. They should be easily pierced with a fork but not mushy.
- Strain the vegetables, reserving about 1/2 cup of the boiling water.
- After boiling, remove the stems from the jalapeño peppers.
- Add the cooked jalapeños and onion to a blender or food processor. Add the garlic cloves, apple cider vinegar, lime juice, salt, and avocado oil. Blend until the mixture is smooth and creamy, about 1-2 minutes.
- If the sauce is too thick, add a few tablespoons of the reserved boiling water to thin it out to your desired consistency.
- Taste and adjust, adding more salt or lime juice if needed.
- Transfer the sauce to a container and refrigerate for up to 1 week. This sauce is not suitable for canning.
Notes
- Add a couple of serrano or Fresno peppers for added heat.
- Play around with seasoning this sauce. I like adding cumin, chipotle powder, black pepper, and/or chile powder.
- A high-powered blender does the best job of reaching a super-creamy texture.