Copycat Creamy Jalapeño Sauce

Ingredients

• 12 oz Pickled jalapeño slices (Use one entire jar, including the pickling liquid; only 7 tablespoons of the blended purée are initially added to the sauce, with more added to taste.)
• 1 tsp Paprika
• 0.5 tsp Ground cumin
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Chili powder
• 1 tsp Salt
• 0.25 tsp Cayenne pepper (Use 1/2 teaspoon for a spicier sauce.)
• 0.5 cup Mayonnaise (The creator uses Duke’s mayonnaise.)
• 0.5 cup Sour cream

Steps

1. 1

   Add the entire jar of pickled jalapeño slices, including all of the pickling liquid, to a blender. Blend until completely smooth, scraping down the sides as needed. The purée should be thin and pale green, with no visible chunks.

2. 2

   In a mixing bowl, combine the mayonnaise, sour cream, paprika, ground cumin, garlic powder, onion powder, chili powder, cayenne pepper, and salt. Stir thoroughly until the mixture is smooth and the spices are evenly distributed.

3. 3

   Add 7 tablespoons of the blended jalapeño purée to the seasoned mayonnaise mixture. Stir until fully incorporated. Taste the sauce and gradually add more purée if desired, a little at a time; too much can make the sauce overly vinegary or too spicy.

4. 4

   Transfer the sauce to an airtight container. Refrigerate for at least 1 hour before serving so the flavors can develop and the sauce can chill thoroughly.

5. 5

   Serve chilled with quesadillas or other foods as desired. Keep refrigerated and use within 4 days.

Notes

The blended jalapeño purée may yield more than the amount needed for the sauce; add it gradually and reserve any extra for another use. Store the finished sauce in an airtight container in the refrigerator for up to 4 days.

Nutrition per serving

• sauce
• condiment
• copycat recipe
• Taco Bell dupe
• no-cook
• spicy
• vegetarian
• gluten-free