This was inspired by Mike Hultquist at https://www.chilipeppermadness.com/recipes/creamy-jalapeno-sauce/
This creamy jalapeno sauce recipe uses no dairy or avocado, yet it is super creamy and wonderfully spicy. It’s an emulsification of jalapenos and oil and you’ll find it used widely in Tex-Mex cuisine. It is definitely one of my favorites, and incredibly easy to make.
8 fresh jalapeno peppers about 12 ounces by weight
1 small red onion chopped (about 6 ounces)
4-5 garlic cloves
½ cup Neutral oil use corn oil, avocado oil, or a neutral vegetable oil
1 teaspoon salt
- Slice the stems from the jalapeno peppers and add them to a medium-sized pot along with the onion.
- Cover with water and bring to a quick boil. Reduce the heat and simmer for about 15 minutes, or until the jalapeno peppers soften up. They will turn dull green and you can pierce them with a fork easily, but do not let them become mushy.
- Strain but keep the liquid on hand.
- Add the boiled jalapenos and onion to a food processor along with garlic, oil, and salt. Process until very smooth and creamy, about 4-5 minutes.
- If you’d like a thinner sauce, add in a few tablespoons of the reserved boiling water.
Yields 2+ cups.
Bryan h February 29, 2020
This is a good version..BUT! As a south Texan let me tell you how this is REALLY made here by tejanos. Take your jalapeños and instead of boiling them (wth!) you roughly chop them and put them in a medium hot pan just lightly coated with oil. Allow them to sear without any browning! Stirring frequently until slightly soft and withered. Take out and put to the side. In the still hot pan do the same technique with a quarter of a WHITE OR SWEET Texas onion and a few cloves of garlic. Again do not brown them. Once done blend together in processor with neutral or olive oil with a small amount of salt to taste. This is the way it’s really done here. You’ll find the flavor to be much better than boiling.