I adore the bright, fresh combination of jalapeños, tomatillos, and cilantro. This creamy jalapeño sauce was created to accompany crispy veggie fritters, but it’s equally delicious on tacos, rice bowls, roast chicken, salads, or as a dip for tortilla chips. Truthfully, it’s one of those sauces I’d happily put on nearly anything.
Creamy Jalapeno Sauce in a bowl with spoon surrounded by chips
This jalapeño cream sauce also makes a fantastic salad dressing. It has a similar profile to Café Rio’s tomatillo ranch-style dressing but skips the packaged ranch mix and its additives — you’ll get cleaner, fresher flavor without the MSG, maltodextrin, or gums.
The sauce is quick and simple to prepare: combine the ingredients in a blender and puree until smooth. If you remove the jalapeño seeds it will be only mildly spicy; keep some seeds for more heat.
Jalapeno Sauce in Blender
For the best flavor, make the sauce at least an hour before serving to let the ingredients meld. Stored in an airtight container, it will stay fresh in the refrigerator for about a week.
I think you’ll enjoy this creamy jalapeño sauce. If you try it, please leave a rating and comment.
You might also like some of FoodLove’s other simple sauces and condiments:
5-ingredient sriracha mayo
Homemade sweet chili sauce
Homemade roasted chili oil
Authentic Greek tzatziki sauce
Creamy Jalapeño Sauce
Marsha Maxwell
Pin Recipe
Equipment
Ingredients
- 2 fresh jalapeños seeds and membranes removed, cut into chunks
- 1 cup fresh cilantro leaves washed, dried, and tough stems removed
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup tomatillo salsa use your preferred brand
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt or to taste
- ¼ teaspoon freshly ground black pepper
Instructions
-
Place all ingredients in a blender and blend until the mixture is smooth and creamy.
-
Refrigerate for at least 1 hour to allow flavors to meld, or longer if possible.
Notes
- This yields a mildly spicy sauce when jalapeño seeds are removed. Leave some seeds for more heat.
- Cilantro stems add flavor—don’t discard them unless you prefer a stem-free texture.
- For best flavor, prepare the sauce one to two hours ahead of serving.
- Refrigerate and use within 7 days.
Nutrition
Disclosures: The author was not compensated for this post. The post may contain affiliate links; purchases made through those links may provide a small commission to help support publishing.
For more recipes like this, follow FoodLove on Pinterest, Twitter, or Facebook.