Creamy jalapeño Sauce
You guys, this sauce. I could put it on everything – No joke. Creamy jalapeño is a take on a sauce from one of my favorite Tex-Mex restaurants, Chuy’s. This is one of those restaurants that I make sure to visit every trip home & being able to recreate this sauce makes the length of time between my trips home much more bearable.
It’s creamy, spicy, tart, tangy, & loaded with cilantro. You can serve it as a dip, dress a salad with it, or top tacos, eggs, & veggies with it.
Did I mention how simple it was to make? Throw all the ingredients into your food processor or blender & mix until smooth.
I prefer to use homemade mayo (recipe for that coming soon!) but you can use whichever kind you like.
Fresh jalapeños can vary in spice level quite a bit so I recommend cleaning it and settings the ribs & seeds aside. When the sauce is all mixed, do a taste test & throw some of the seeds & ribs in if it needs more spice. If you like to live on the wild side, just cut the top off & throw the entire jalapeño in.
For the ranch mix, you’ll have two options at the store: one for a ranch dip mix & one for a dressing mix. No surprise, the dip mix will yield a thicker sauce than the dressing so it’s up to you on which you prefer. I usually go with the dressing so it drizzles well over all the things.
- 1/4 cup mayonnaise
- 1/2 cup sour cream
- 3/4 cup whole milk
- 1 packet ranch seasoning
- 1/2 cup cilantro
- 3/4 cup pickled jalapeños
- 1/2 lime, juiced
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 jalapeño
- Clean jalapeño, setting ribs & seeds aside, & toss in a blender or food processor with all other ingredients. Blend until smooth. Taste & add ribs & seeds to increase level of spice as desired.
