Creamy Jalapeño Sauce
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A vibrant, emulsified spicy sauce made with fresh jalapeños, onions, and olive oil. It has a rich, creamy texture despite being dairy-free and is perfect for tacos, eggs, or chicken.
- Time
- 40 minutes
- Equipment
- Stovetop and blender
- Good for
- Snacks
- Cuisine
- Mexican
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
In a large pot or skillet, combine 5 cups of chopped jalapeños and 2 cups of chopped white onion.
Add 0.5 cup of white vinegar, 2 tablespoons of garlic powder, and 1 teaspoon of ground cumin to the vegetables.
Cook and mix the ingredients over medium heat until the vegetables are nice and soft and the excess liquid has evaporated.
Pour in 1.5 cups of extra virgin olive oil and the remaining 0.5 cup of white vinegar.
Use an immersion blender (or transfer to a standard blender) to blend the mixture until it emulsifies into a smooth, creamy green sauce.
Check the consistency; if the sauce is too thick, add a little more white vinegar and blend again until the desired texture is reached.
Prepare your canning jars and fill them with the sauce, leaving 0.5 inch of headspace.
Process the jars in a boiling water bath for 10 minutes.
Notes
The author notes that adding the olive oil for canning is a 'rebel' canning technique. Ensure you follow safe canning practices or store the sauce in the refrigerator. The sauce is excellent on tacos, eggs, and chicken.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 539
- Protein
- 2 g
- Carbs
- 12 g
- Fat
- 54 g
- Fiber
- 4 g
Where the calories come from
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