Creamy Jalapeño Sauce
A smooth, richly textured jalapeño sauce made by blending tender peppers and red onion with fresh garlic, neutral oil, and salt. The finished sauce delivers a vibrant pepper flavor and can be served immediately or chilled to allow the flavors to develop further.
Pin it to remember it!
Print Recipe
Ingredients
- ½ cup mild neutral-flavored oil, such as avocado, corn, or vegetable oil
- 4 to 5 peeled garlic cloves
- 1 small red onion roughly chopped, approximately 4 ounces
- 1 teaspoon salt with additional salt as needed
- 8 fresh jalapeño peppers approximately 12 ounces total
- Reserved jalapeño cooking water as needed for thinning
Instructions
- Remove and discard the stems from the jalapeño peppers. Place the whole peppers in a medium saucepan, then add the chopped red onion.
- Pour enough water into the saucepan to completely submerge the jalapeños and onion. Bring the water to a boil over high heat.
- Once boiling, lower the heat and simmer the vegetables for approximately 15 minutes. The jalapeños should soften and change to a muted green color. They are ready when easily pierced with a fork but should not be allowed to become mushy.
- Drain the cooked jalapeños and onion, reserving a portion of the cooking water. Set the strained vegetables aside.
- Transfer the softened jalapeños and onion to a food processor. Add the garlic cloves, neutral oil, and salt.
- Process the ingredients for 4 to 5 minutes, or until the sauce becomes exceptionally smooth, creamy, and evenly blended.
- For a thinner consistency, incorporate the reserved cooking liquid a few tablespoons at a time, blending after each addition until the desired texture is reached.
- Taste the finished sauce and add more salt only if necessary.
- Transfer the creamy jalapeño sauce to a serving bowl or storage jar. Serve immediately or refrigerate until needed.
Notes
For a more fully developed flavor, refrigerate the sauce for several hours before serving.
Keep the sauce refrigerated in a covered container when storing it for later use.