If you love bold flavors and creamy textures with a touch of heat, you need this Creamy Jalapeño Salsa in your life! It’s my go-to salsa when I want something fresher and more vibrant than store-bought dips—a lush, spoonable sauce with just the right amount of kick.
Why You’ll Love This Recipe
- Unbeatable Creaminess: Thanks to the blend of jalapeños and avocado oil, every dip or drizzle gives you that rich, smooth texture you crave.
- Just-the-Right Heat: You control the spice by leaving in or removing the seeds—perfect for fire-lovers and mild-mouths alike.
- Super Versatile: Creamy Jalapeño Salsa goes with everything—tacos, chips, grilled meats, drizzled over veggies, or even as a salad dressing.
- Fresh, Whole Ingredients: There’s nothing artificial here—just honest, real flavors from vibrant veggies and herbs.
Ingredients You’ll Need
This salsa is outrageously creamy and flavorful, but the ingredient list couldn’t be simpler. Each one plays a starring role—fresh jalapeños give that bold green color and heat, the garlic and onion bring bite, and the oil makes it all silky and scoopable.
- Jalapeño Peppers (6 large, whole): The heart and soul of this salsa—choose firm, deep green peppers for the brightest flavor and color.
- Garlic (3 large cloves): Adds a punchy depth that works so well with the jalapeño’s sharpness.
- Avocado Oil (½ cup): Makes the salsa miraculously creamy and mild—avocado oil is perfect, but any neutral oil works in a pinch.
- Salt (1 ½ teaspoons): Essential to round out and heighten all those veggie flavors.
- White Onion (1 small, optional): For gentle sweetness and a little extra body—use it if you love a fuller-flavored salsa.
- Fresh Cilantro Leaves (3 tablespoons, optional): An herby, aromatic lift; skip if you’re not a cilantro fan.
- Water (about 10 cups): Used for simmering and softening the peppers, leaving them mellow and ready to blend.
Variations
One of the best things about Creamy Jalapeño Salsa is how easy it is to adapt, whether you’re catering to your spice preference, skipping cilantro, or sneaking in other veggies from your fridge. Make it yours!
- Add Lime Juice: For a citrusy tang and a little more brightness, squeeze in a tablespoon or two of fresh lime juice before blending.
- Roasted Garlic: Swap raw garlic for roasted for a mellow, caramelized flavor that changes the whole vibe of the salsa.
- Extra Herby: Try swapping or supplementing cilantro with fresh parsley, chives, or even basil for a unique twist.
- Fire-Roasted Peppers: Char your jalapeños on the grill or directly over a gas flame for a subtle smoky note.
How to Make Creamy Jalapeño Salsa
Step 1: Simmer the Jalapeños
Start by filling a medium pot with about 10 cups of water (enough to fully submerge your peppers). Bring it to a boil over high heat, then carefully add your whole jalapeños. Reduce the heat to low and let those beauties simmer for 10–15 minutes, until they’re completely tender and easily pierced with a fork.
Step 2: Drain and Prepare the Peppers
Once the jalapeños are soft, drain them well in a colander. Transfer them to a cutting board (they’ll be hot, so let them cool slightly), slice off the stems, and—if you want a milder salsa—remove the cores and seeds. For extra heat, leave those seeds right where they are.
Step 3: Blend Everything Until Creamy
Add the prepped jalapeños to your blender. Toss in the garlic, avocado oil, salt, onion (if using), and cilantro. Blend on high until the mixture is unbelievably smooth. If it seems too thick, add a little more oil, one tablespoon at a time, until you reach your perfect consistency. Scrape down the sides as necessary—no chunky bits left behind!
Step 4: Chill and Serve
Spoon the salsa into an airtight container and let it cool, then refrigerate for at least an hour. This helps the flavors meld and amplifies the creaminess. Serve chilled, or bring to room temperature if you prefer a silkier texture—either way, it’s irresistible.
Pro Tips for Making Creamy Jalapeño Salsa
- Control the Heat: For a milder salsa, remove both seeds and membranes from your jalapeños after boiling. Want it fiery? Leave them all in!
- Oil Matters: Choose a truly neutral oil like avocado, grapeseed, or sunflower so the flavor stays focused on those bright veggies—not a strong oil aftertaste.
- Blend Until Silky: Don’t be tempted to stop blending too early—a few extra pulses mean an ultra-creamy, restaurant-style finish without any lumps.
- Let It Rest: Giving your Creamy Jalapeño Salsa an hour to chill really allows the sharpness to mellow and the flavors to bloom.
How to Serve Creamy Jalapeño Salsa
Garnishes
This salsa is already a show-stopper, but a sprinkle of fresh cilantro or a few thin jalapeño slices on top adds a pop of color. For a little flair, try a swirl of Mexican crema or a dusting of smoked paprika right before serving.
Side Dishes
Creamy Jalapeño Salsa is magical on crunchy tortilla chips, but don’t stop there! It wakes up tacos, grilled meats, roasted vegetables, and even grain bowls. I love it spooned over scrambled eggs or dolloped alongside black beans and rice for extra zip.
Creative Ways to Present
Use small mason jars or colorful ramekins to showcase this vibrant green salsa on your table. Or go restaurant-style and drizzle it in zig-zags over nachos or a big Tex-Mex salad—just watch everyone’s eyes light up!
Make Ahead and Storage
Storing Leftovers
Transfer leftover Creamy Jalapeño Salsa to an airtight jar or container, and it will keep in the refrigerator for up to 5 days. It may thicken a bit upon chilling—just give it a good stir before using again to revive that luscious texture.
Freezing
While you technically can freeze Creamy Jalapeño Salsa, I recommend enjoying it fresh. Freezing may slightly alter the texture, causing separation; if you do freeze, thaw it overnight in the fridge and re-blend for best results.
Reheating
This salsa is meant to be enjoyed chilled or at room temperature—no reheating necessary! If you prefer it a bit less cold, let it sit out for 15–20 minutes before serving for maximum creaminess and flavor.
FAQs
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Is Creamy Jalapeño Salsa extremely spicy?
Not necessarily! You have total control. Removing the seeds and internal membranes from the jalapeños tames the heat, while leaving them in gives your salsa a spicier edge. Taste as you go to find your perfect balance!
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Can I make Creamy Jalapeño Salsa without cilantro?
Absolutely! The cilantro is completely optional—if you’re not a fan or need to cater to cilantro-averse friends, just leave it out. The salsa is still incredibly bright and flavorful.
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What if I don’t have avocado oil?
No worries! Any neutral-flavored oil works wonderfully—grapeseed, sunflower, or canola are great choices. Oils with a strong flavor, like olive oil, may overpower the salsa’s fresh taste.
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How can I use Creamy Jalapeño Salsa besides as a dip?
This salsa is super versatile—try it as a topper for grilled chicken, steak, or fish, as a creamy salad dressing, in tacos or burritos, or even as a spread on sandwiches and wraps.
Final Thoughts
I’m genuinely excited for you to try this Creamy Jalapeño Salsa—it’s a recipe I treasure and make on repeat. Once you taste that dreamy green sauce, you’ll want to slather it on practically everything. Don’t be surprised when friends and family start asking for the recipe!
Print
Creamy Jalapeño Salsa Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 servings 1x
- Category: Condiment/Sauce
- Method: Blending
- Cuisine: Mexican
- Diet: Vegetarian
Description
This zesty Jalapeño Salsa recipe is perfect for adding a spicy kick to your dishes. Made with fresh jalapeños, garlic, and cilantro, this salsa is bursting with flavor. It’s easy to prepare and is a great topping for tacos, grilled meats, or as a dip for chips.
Ingredients
Jalapeño Salsa:
- 10 cups water (more or less as needed)
- 6 large whole jalapeño peppers (approximately 1–2 ounces each)
- 3 large cloves garlic (peeled)
- 1/2 cup avocado oil (or other neutral-flavored oil)
- 1 1/2 teaspoons salt (more or less to taste)
- 1 small white onion (approximately 4 ounces, optional)
- 3 tablespoons fresh cilantro leaves (optional)
Instructions
- Fill Pot with Water: Fill a medium pot with 10 cups of water. Adjust the amount based on pot size and jalapeños.
- Boil Water: Place the pot on high heat until the water boils rapidly.
- Add Jalapeños: Add whole jalapeño peppers to the pot and reduce heat to low. Simmer for 10-15 minutes until tender.
- Drain and Prepare Peppers: Drain the peppers well, then remove stems and seeds if desired.
- Blend Ingredients: In a blender, combine jalapeños, garlic, avocado oil, salt, onion, and cilantro. Blend until smooth.
- Adjust Consistency: If needed, add more avocado oil for desired thickness.
- Chill Salsa: Transfer the salsa to a container and refrigerate until ready to serve.
- Serve: Chill for at least 1 hour before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 880mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
