5 ingredient magical creamy green jalapeño sauce
You’ve probably seen a version of this creamy green jalapeño sauce at a restaurant at some point in your life. The first time I’ve tried it, it was at a Venezuelan restaurant in a suburb of Boston (that has recently permanently closed). They served it with tequeños (fried Venezuelan cheese sticks), which are a better version of mozzarella sticks. I loved the sauce so much that I eventually bought a bottle to take home.
Over the next few weeks, I experimented with different ratios in an attempt to recreate this sauce, and I think I succeeded!
I’ve made this sauce countless times since I first tried it, and recently tried roasting the jalapeños instead of boiling them (my original method) and it yielded an awesome smokey flavor.
This green sauce is incredibly addictive, and goes great with everything. I’m talking tacos, chips, burritos, eggs, arepas, avocado toast, mozzarella sticks, and the list continues…
If you want some additional ideas, the reina (chicken + avocado) arepas recipe pairs perfectly with this sauce!
5 ingredient magical creamy green jalapeño sauce instructions
Wash and dry 6 large jalapeño peppers and 2 garlic cloves (unpeeled) and place on a baking sheet lined with aluminum foil or parchment paper. Drizzle oil across the top of the jalapeño peppers.
Place the baking sheet with jalapeño peppers and garlic cloves into the oven and broil on high for 6 minutes.
After 6 minutes, take out the garlic cloves from the oven and leave to cool. Flip the jalapeño peppers upside down and broil for another 6 minutes on the other side.
After the 10 minutes are up, remove most of the blistered skin from the jalapeños and place into a blender and food processor along with the 2 peeled garlic cloves, 1/4 cup of oil, salt, and white vinegar. *Note, if you can’t handle a lot of spice, remove some of the jalapeño seeds at this point with a spoon or a pair of chopsticks.
Remove from the blender, and place in an airtight container for up to a week! Enjoy on EVERYTHING!
5 ingredient magical creamy jalapeño sauce
Equipment
- Oven
- Baking sheet
- Spoon or chopstick
- Blender or food processor
- Tupperware container with lid or bowl and plastic wrap
- Container to hold sauce
- Optionally: aluminum foil or parchment paper
Ingredients
- 6 large jalapeño peppers
- 2 garlic cloves
- 1/4 cup neutral flavored oil (canola oil, grapeseed oil, sunflower oil) plus a bit more for drizzling
- 1 1/4 tsp salt or to taste
- 3 tsp white vinegar or to taste (can also skip this ingredient)
Instructions
- Wash and dry 6 large jalapeño peppers and 2 garlic cloves (unpeeled) and place on a baking sheet lined with aluminum foil or parchment paper. Drizzle oil across the top of the jalapeño peppers.
- Place the baking sheet with jalapeño peppers and garlic cloves into the oven and broil on high for 6 minutes.
- After 6 minutes, take out the garlic cloves from the oven and leave to cool. Flip the jalapeño peppers upside down and broil for another 6 minutes on the other side.
- When the jalapeño peppers have blistered and the skin has turned brown, take out of the oven and immediately place it into either a Tupperware container with a lid or a bowl with a plastic wrap. Leave the jalapeños to continue cooking and steaming for 10 minutes.
- After the 10 minutes are up, remove most of the blistered skin from the jalapeños and place into a blender and food processor along with the 2 peeled garlic cloves, 1/4 cup of oil, salt, and white vinegar. *Note, if you can't handle a lot of spice, remove some of the jalapeño seeds at this point with a spoon or a pair of chopsticks.
- Remove from the blender, and place in an airtight container for up to a week! Enjoy on EVERYTHING!
I only recently started liking spicy foods, and I love this jalepeno sauce! It is very creamy and I love it just with plain rice! I think this is a very well crafted recipe. Thanks for sharing it!