I adore the bright, fresh combination of jalapeños, tomatillos, and cilantro, which is why this creamy jalapeño sauce is one of my go-to recipes. I originally created it to accompany crispy vegetable fritters, but it’s equally delicious on tacos, grain bowls, roast chicken, salads, or as a dip for tortilla chips. The sauce is vibrant, tangy, and creamy — a versatile condiment that livens up many dishes.
This dressing-style sauce is similar in flavor to tomatillo-ranch dressings you might recognize, but it skips packaged ranch mixes and their additives. It relies on fresh ingredients for clean flavor: jalapeños for heat, cilantro for herbaceousness, and tomatillo salsa for bright acidity.
The sauce is very quick to make: simply combine everything in a blender or food processor and purée until smooth. If you prefer a thinner consistency for a salad dressing, add a splash of water, lime juice, or a mild oil and blend again.
If you remove the jalapeño seeds and membranes, the sauce will be mildly spicy. Leave some seeds in if you want more heat. Taste and adjust the salt, pepper, or tomatillo salsa to balance flavor and spice to your liking.
For best flavor, refrigerate the sauce for at least an hour before serving so the ingredients can meld. Stored in an airtight container, it will keep in the refrigerator for about a week. Stir or shake well before using if separation occurs.
This recipe is forgiving and easy to adapt. Swap the mayonnaise for Greek yogurt to reduce fat and add tang, or use a mixture of yogurt and sour cream for a lighter result. If you want more acidity, squeeze in fresh lime juice. For a smokier dimension, substitute part of the tomatillo salsa with a roasted tomatillo or chipotle salsa.
Creamy Jalapeño Sauce
Author: Marsha Maxwell
Prep Time: 10 mins | Additional Time: 10 mins | Total Time: 20 mins
Course: Sauces & Spreads | Cuisine: Mexican-style
Servings: 1 (about 1/2 cup) | Calories: 43 kcal per 2 tbsp
Equipment
- Blender or food processor
- Measuring cups and spoons
- Mixing bowl (optional)
Ingredients
- 2 fresh jalapeños, seeds and membranes removed, cut into chunks
- 1 cup fresh cilantro leaves, washed and stems trimmed (stems are optional and add flavor)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup tomatillo salsa (use your favorite brand or homemade)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt, or more to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
Instructions
- Place all ingredients in a blender or food processor.
- Blend until completely smooth, scraping down sides as needed.
- Taste and adjust seasoning or heat; add a splash of water or lime juice if you prefer a thinner consistency.
- Refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled.
Notes
- This is a mildly spicy sauce when jalapeño seeds are removed. Leave some seeds in for more heat.
- Cilantro stems are flavorful and can be included if you don’t mind a slightly firmer texture.
- Prepare the sauce 1–2 hours ahead for best flavor, or make it the day before to deepen the taste.
- Store in an airtight container in the refrigerator and use within 7 days.
Nutrition (per serving)
Serving size: 2 tablespoons — Calories: 43 kcal; Carbohydrates: 1 g; Fat: 4 g; Saturated Fat: 1 g; Polyunsaturated Fat: 3 g; Cholesterol: 5 mg; Sodium: 64 mg.
If you try this creamy jalapeño sauce, I’d love to hear how you used it and any tweaks you made. Leave a comment to share your experience or a rating if you liked the recipe.
Disclosure: The author was not compensated for this post. The original post may have contained affiliate links; if products were purchased through those links a small commission could have been received to help support recipe publishing.
For more recipes and inspiration, look for similar sauce and condiment recipes from trusted food sources and creators you follow.