Jalapeño Salsa

This is a quick, slightly creamy jalapeño salsa that goes well on tacos or with these potato taquitos. For extra creamy green sauce, add 1/4 cup sour cream to the blender. For a lighter version, try my creamy hatch chile sauce made with yogurt!

Creamy Jalapeño Salsa Recipe

creamy jalapeno salsa


Jalapeño Salsa

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  • Author: Hilah Johnson
  • Yield: 1/2 cup 1x


  • 2 large jalapeños
  • 1/4 cup neutral oil (canola, safflower, corn)
  • 1 clove garlic, peeled
  • 1/4 cup lime juice
  • handful cilantro leaves and stems
  • 1 teaspoon salt


  1. Cut the stems off the peppers and halve lengthwise. Peel the garlic.
  2. Heat the oil in a small pot or skillet over medium-high and add the peppers and garlic. Fry for about 2 minutes until the skins are blistered and the garlic is browned.
  3. Pour all, including the oil, into a blender with remaining ingredients and blend smooth

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  1. Bec on September 7, 2016 at 9:14 pm

    I thought this would have heaps of ingredients – I actually might try it – thank you for the recipe the combination of flavors look great!

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