This sauce is one of my new favorite things to keep on hand at all times. I had this a few times when eating at the taquerias around Atlanta and just assumed the creaminess came from avocado when in fact, there is no avocado at all. The bulk of the sauce is just peppers, onions, and oil. This is about as cheap and easy as it gets.
This sauce is great as a simple dip with tortilla chips and it is also killer on tacos, turkey sandwiches, and hamburgers.
Note that the recipe calls for 7-8 average size jalapeño peppers and you do not remove the seeds. The boiling portion of this tones the peppers down a good but but this is still a very spicy sauce. If you want it less spicy you can take the time to remove the seeds after boiling or you can use half jalapeños and half poblanos.
Creamy Jalapeño Sauce
- 7-8 average size jalapeño peppers (or if you want it less spicy, use 4 jalapeños and 2-3 poblanos)
- 1 small/medium yellow onion, halved
- 3 cloves garlic
- 1 teaspoon salt
- 1/2 cup neutral oil (I like grapeseed)
- juice of one lime
Place whole peppers (stems and all) and onion halves into a pot, cover with water, and bring to a boil. Boil the peppers and onion for about 15 minutes. Reserve ~1/2 cup of this cooking liquid, then dump the pot into a colander to drain. Let the peppers and onions cool for about 15 minutes.
Trim the very top of the peppers to remove the stems and then place the peppers, onion, garlic, salt, oil, and lime into a blender and blend until smooth. If the texture is too thick, slowly add in some of the reserved cooking water.
Keep in the fridge for up to 3 weeks, shaking before using.