Description
This creamy jalapeño sauce combines the tanginess of pickled jalapeños with the fresh heat of raw jalapeños, balanced by sour cream and mayonnaise for a smooth, rich texture. Cilantro and lime juice add a bright, herbal lift, making it a versatile sauce perfect for tacos, grilled meats, or as a flavorful dip.
Ingredients
Pickled and Fresh Jalapeños
- 1/3 cup pickled jalapeños
- 3 – 4 tbsp roughly chopped fresh jalapeños (white membrane and seeds removed)
Dairy and Condiments
- 1/3 cup sour cream
- 1/3 cup whole-egg mayonnaise or kewpie mayonnaise (or more sour cream as an alternative)
Herbs and Seasonings
- 1/3 cup tightly packed coriander/cilantro leaves
- 1 small garlic clove
- 2 tsp lime juice
- 1/4 tsp cooking salt / kosher salt (use more if using fresh jalapeños)
Instructions
- Prepare Ingredients: Gather pickled jalapeños, fresh jalapeños (removing white membrane and seeds for less heat), cilantro leaves, garlic clove, lime juice, mayonnaise, sour cream, and salt.
- Blend Jalapeños and Base: Place everything except the sour cream into a jug suitable for a stick blender. Blend until the mixture is completely smooth.
- Incorporate Sour Cream: After blending, stir in the sour cream gently to maintain creamy texture without overmixing.
- Adjust Seasoning: Taste the sauce and add more salt or lime juice if desired to balance the flavors.
Notes
- You can adjust the heat level by varying the amount of fresh jalapeños and choosing whether to include seeds.
- Using kewpie mayonnaise adds a subtle sweetness and umami, but regular mayonnaise works well too.
- For a dairy-free version, substitute sour cream and mayonnaise with vegan alternatives.
- The sauce keeps well refrigerated for up to 5 days in an airtight container.
