Creamy Jalapeño Salsa Recipe

If you are looking for an authentic and spicy Mexican salsa, take a look at this creamy jalapeño salsa recipe. It's super easy to make and it's completely addicting!

This is my first year with a vegetable garden here in Texas, and I’m a little surprised with how good my pepper plants are growing. It seems like they really like the hot summer weather here!

So far, I have harvested:

• Habanero peppers
• Piquin peppers
• Serrano pepper
• Jalapeño peppers

In fact, the jalapeños in this creamy jalapeño salsa recipe came from my small garden. Next year, I hope to plant poblano peppers, given the success I’ve had with my harvest this year!

Different Variations Of Hot Peppers From Mexico

In Mexico, we have a huge variety of peppers, some of which are only known and used in the same region where they are grown. The agriculture and farming department reports that we have 64 types of peppers, giving Mexico the largest diversity of peppers in the world!

The state of Oaxaca is the state with the greatest reported variety of peppers, boasting 25 different types!

The most commonly produced types of peppers in Mexico are:

• Serrano
• Jalapeño
• Guajillo
• Ancho

I've made a few different salsas with some of those common hot peppers (like this ancho-arbol chili pepper salsa) and I'm thrilled to share my new salsa featuring the jalapeño.

I have to say this creamy jalapeño salsa is really easy to make! It lasts for several days in your fridge and can be used for tacos, grilled meats, and even on top of fried eggs! And, don't forget those tortilla chips.

Homemade Jalapeño Salsa Recipe

Here is a list of ingredients you will need to make this salsa... you only need 5!

• Jalapeño peppers
• Garlic cloves
• Water
• Vegetable oil
• Salt

Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!

JUMP TO FULL INSTRUCTIONS

How To Make Creamy Jalapeño Salsa: Step By Step Tutorial

To make things easier for you, I am going to break down the directions to this recipe into sections.

Clean, Cut, and Deseed Jalapeño Peppers

• Before you do anything, make sure to give your jalapeño peppers a good washing and pat them dry.
• Then, take the jalapeño peppers and cut them lengthwise down the middle using a pairing knife.
• After they are cut, remove the stems, veins, and seeds. 

Boil The Peppers and Garlic

• Place the cut peppers and peeled garlic clove into a saucepan and cover with 1½ cups of water.
• Turn the heat up to bring the pot to a boil and then reduce the heat to a low simmer.
• Place a lid on top without completely covering the saucepan, allowing some space to release the steam.
• Cook the peppers and garlic for about 12-15 minutes.

Blend The Jalapeño Salsa

• Once the peppers and garlic are cooked and cooled, place them in your blender (I used my Vitamix Blender) with about ⅓ cup of the cooking water and the vegetable oil.
• Blend everything together until you have a very fine and creamy sauce.
• Season with salt and enjoy your creamy jalapeño salsa!

Tips For Making The Best Jalapeño Sauce

• Make a double batch. You can make two jars of this creamy jalapeño salsa by doubling the number of ingredients in this recipe.
• Make it as spicy as you like! When prepping the jalapeños to cook, you can always leave a few of the seeds in it. That's where the spicy heat comes from! It just depends on how spicy you would like it.
• Use gloves when handling peppers. When you are cleaning and cutting the jalapeño peppers, make sure to wear food-safe gloves to avoid getting the juices and spice onto your hands. Also, make sure to NOT touch your face to avoid any burning!

How To Properly Store Homemade Jalapeño Salsa

To make sure this salsa stays fresh, I recommend storing it in an airtight container. I like to use glass mason jars!

You can store this jalapeño sauce in the refrigerator between 1-2 weeks.

What To Serve With Mexican Jalapeño Salsa

This salsa works great with so many diffrent recipes.

For breakfast, I like to make these crispy chorizo and potato tacos with a spoonful of this creamy jalapeño salsa over the top. It's one of my favorite breakfast recipes!

I also like to add a few scoops of this spicy green sauce along side many meat dishes like pork carnitas or chicken tamales.

Also, eat it with some freshly made tortilla chips too!

More Authentic Mexican Recipes To Enjoy

If you enjoyed this recipe for creamy jalapeño salsa, take a look at some of these other authentic Mexican recipes:

• Roasted Red Jalapeño Salsa Recipe
• Salsa Verde Recipe
• Creamy Habanero Salsa
• Salsa Macha Recipe
• Super Spicy Salsa With Puya And Arbol Peppers

I hope you make this recipe for Mexican jalapeño sauce! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment done below and tell us all about it!

¡Buen provecho!
Mely

CREAMY JALAPENO SALSA

Mely Martínez – Mexico in my Kitchen

This creamy jalapeño salsa is really easy to make, it lasts for several days in your fridge, and can be used for tacos, grilled meats, and even on top of fried eggs!. It's ready to enjoy in only a few minutes!

4.22 from 33 votes

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Prep Time 8 mins

Cook Time 12 mins

Total Time 20 mins

Course Salsas

Cuisine Mexican

Servings 16

Calories 41 kcal

Ingredients

  

1x2x3x

• 8 Jalapeño peppers
• 1 medium-size garlic clove
• 1½ cups of water
• 1 /3 cup vegetable oil*
• salt to taste

Instructions

 

• Cut the jalapeños lengthwise and remove the stems, veins, and seeds (if you want a rather mild salsa). If you want your salsa very spicy, leave the veins and just remove the seeds.
• Place peppers and peeled garlic clove into a saucepan and cover with 1½ cups of water.
• Turn the heat up to bring to a boil and then reduce the heat to a low simmer. Place a lid on without completely covering the saucepan, allowing some space to release the steam. Cook like this for about 12-15 minutes until the peppers are cooked. If needed, add more water while cooking, just enough to cover the peppers.
• Once the peppers and garlic are cooked and cooled, place them in your blender with about ⅓ cup of the cooking water and the vegetable oil. Process until you have a very fine and creamy sauce. Sometimes, I process the salsa just with the water and then pour the oil slowly through the hole in the small cap on the lid.

Season with salt and enjoy!

Notes

• If you don’t have Jalapeños, use Serranos (about 12 regular size Serranos).
• Vegetable oil has a neutral flavor, so if you plan on using another type of oil, like olive oil, keep in mind that it will affect the final flavor of the salsa.

Nutrition

Serving: 1TbspCalories: 41kcalFat: 4gSaturated Fat: 3gSodium: 1mgPotassium: 17mgVitamin A: 75IUVitamin C: 8.3mgCalcium: 2mg

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