Creamy Jalapeño Sauce

This is a great zippy, spicy, creamy sauce for anything Mexican. It's not overly spicy, it's more a fresh zing. Use for tacos, quesadillas, burritos and anything Mexican. Also great for dipping in veggie sticks or corn chips!

Makes 1 cup, enough for 16 to 20 tacos, or dipping sauce for 3 - 4 burritos.

Prep Time10

Total Time10

Course: Sauce

Cuisine: Mexican

Keyword: creamy jalapeno sauce, jalapeno sauce, pink taco sauce, spicy taco sauce

Servings: cup

Calories: 681cal

Author: Nagi

Ingredients

CHOOSE ONE Jalapeño (Note 1):

1/3 cup pickled jalapeños (my default - I like the tanginess and convenience)
3 - 4 tbsp roughly chopped fresh jalapeños , white membrane and seeds removed (terrific fresh jalapeño flavour)

EVERYTHING ELSE:

1/3 cup sour cream
1/3 cup whole-egg mayonnaise or kewpie , or more sour cream (Note 2)
1/3 cup tightly packed coriander/cilantro leaves (just rip a handful of leaves off the stems, some stems is fine)
1 small garlic clove
2 tsp lime juice
1/4 tsp cooking salt / kosher salt (use a little extra if using fresh jalapeños)

Cups - Metric

Instructions

Blitz and stir - Put everything EXCEPT the sour cream in a jug. Blitz using a stick blender until it's completely smooth. Then stir in the sour cream. (Note 3) Taste and add more salt or lime juice, if needed.

Notes

1. Jalapeños - I like using pickled jalapeños because I like the freshness of the tang from the pickling brine, it works so well with tacos.

Fresh jalapeños are usually more spicy than pickled, and the spiciness can be unpredictable, so I use less. If using fresh jalapeños and you want to control spiciness, start with less, blitz, taste, add more as desired.

2. Mayonnaise - Whole egg mayo is creamier, less tangy and less sweet than normal mayo. My recommended is S&W (Australia), followed by Hellman’s.

3. Why I blitz then stir in sour cream - Blitzing thins the sour cream and makes the sauce more watery than ideal. By stirring it in at the end, the sauce is a bit creamier so it clings to things better.

Storage - Keep in the fridge for 3 days. The raw garlic reduces the shelf life in this recipe so if you want to keep for longer, switch the raw garlic with 1/4 tsp garlic powder and it will keep for 5 days - beyond this it starts to lose freshness.

Nutrition for whole batch.

Nutrition