The SECRET to the CREAMIEST Jalapeno Sauce (Southwest Style)
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- čas přidán 8. 06. 2024
- This creamy jalapeno sauce is a taqueria sauce I instantly fell in love with, popular in Tex-Mex and Southwest cuisine. Made creamy by something you wouldn't expect, it's perfect for tacos, as a salsa or dip, and only 5 ingredients! I'm sure you'll find it as ADDICTIVE as I do! Insane!
CHAPTERS:
0:00 Super Creamy & Addictive
0:21 Ingredients
1:04 Boil & Simmer
1:24 The Story
2:30 Jalapenos have Softened
2:58 Cooking Method Variations
3:29 Reserve Soaking Liquid
3:49 Processing
4:18 Spice it Up
4:42 Seasonings
5:06 Secret Ingredient
5:57 About the Oil
6:22 So Creamy
6:56 Serving Ideas
7:25 Other Recipes
THINGS YOU’LL NEED:
8 fresh jalapeno peppers, about 12 ounces by weight
1 small red onion chopped (about 6 ounces)
4-5 garlic cloves
½ cup neutral oil (use corn oil, avocado oil, or a neutral vegetable oil)
1 teaspoon salt
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I had so much fun making this! What other videos would you like to see?
-Mike
#spicyfood #cookingshow #hotsauce #jalapeno #sauce - Jak na to + styl
What would YOU put this sauce on?
everything but jalepeno relish or even cut peppers are great in sour kraut and kielbasa
I like it!
Can this be jarred in the canning process..?
It's not recommended to can things with oil, unless you look into pressure canning.
I had it with a burger and fries..! SO GOOD!!!
VARIATION: I learned this recipe a few years ago in Mexico. TRY THIS: The only difference is that you SKIP the water. Use 1 cup of vegetable oil in a dutch oven and drop all of the ingredients into the oil and simmer on low. ADVANTAGE: More flavor of the vegetables is present because it isn't boiled out with the water. Once you simmer the ingredients in the oil and the liquid (from the veg) is cooked out, 30 - 40 mins, blend all of it up (veg and oil) and season to taste. Yumm... You can use Poblano peppers also, char the ingredients on a grill or smoke them...many variations!
Yes, I learned of the oil simmering technique from another reader, and need to try it. So many variations! I love it.
I just got back from Puerta Vallarta last week and this is what the cook said but his English wasn't great. Thanks!
Can I use pickled jalapeños??
IDK, but I have a ton, and I think I may have to try!!@@theabsoluteone2340
I can definitely see how the hot oil would be a better flavor retainer, poblanos sound excellent too
As a Mexican, this sauce has been a home staple my whole life! Also know as avocadoless guacamole for those who can’t eat avocados.
Thanks for sharing this! I keep learning more and more every day. So important to me.
I have heard of "fake guacamole" that some taquerias use. It has squash (calabacitas), chile, garlic - that's what I remember off the top of my head.
Man, that is a good looking sauce, but I have to admit, I really enjoy hearing you break it down. There’s not that many people I actually enjoy listening to and brother, you seem to be one of them. I don’t eat meat but awesome recipes!
Hey, thanks so much!
You are a great teacher. Hong to make this ASAP! 😊
I went to a place that has this for their tacos and literally told my son I am so addicted to it, I could drink it. Realizing it would be foolish and expensive to eat their daily... I began searching online for what this sauce could be so I can make it at home... thank you so much!!!
Yes, it's so good!! I'm addicted.
I completely relate to drinking the sauce!! I started messing around and found I prefer straight peppers most of the time. I prefer the cilantro and onion fresh, and put the garlic in another sauce recipe!! I was drinking the local restaurant's offering-so delicious- but a 50 mile drive one way!
Good taquerias and my favorite taco truck here in Oklahoma City have this salsa.
Just made this, but changed one thing:
For the oil, I made my own chili oil. I simmered about 20+ garlic cloves, dried chipotle peppers, chili flakes in avocado oil for about 30 minutes. I used that confit garlic in the jalapeño sauce as well.
So great! Thanks for the recipe!
Thanks, David!
Add an avocado in the processor after incorporating the oil. Makes it even better!
Thanks for your input!
I also stumbled upon this sauce for the first time at a small cantina in a small town in New Mexico. I raved about the sauce so much the cook came out and talked with me. He said their secret ingredient is Maggi Chicken bouillon. I'm going to try it out along with your recipe. Thanks for sharing.
Nice! I'll have to try it with the bouillon as well.
your creamy jalapeño sauce brought to your channel years ago. Been a big fan of all your recipes since that. BTY that Creamy jalapeño sauce is a staple in our fridge for years now. Thanks for all your recipes!
Awesome! Thank you!
Your communication style is so relatable, ie, easy to understand and straight forward. Here's to another great video involving one of the yummiest food groups. 😊👍🌶❤
Thanks so much! I appreciate it.
This recipe is absolutely outstanding! What really makes this a high value recipe is its adaptability. I just made it the "stock" way, as you showed, but wow, I have to hit the grocery store tomorrow for extras for this recipe. My 21 year old son and I ate it all at one sitting. Lucky for us my wife is out of town so there was more for us.
Fantastic! I love it!
Pruebe esta receta agregando calabacín italiano a la cocción y un poco de cilantro fresco en el procesador. Se sorprenderá con el sabor !!! 😊🇲🇽
Cocido en agua o aceite?
I've never commented on food channels before now. I love this guy.
You are awesome!!
I absolutely love this sauce. I use it on my sandwich’s for lunch at work instead of Mayo
Awesome. Sounds amazing!
Mike just finished making a batch, have made a couple of gallons probably more lol since I discovered your recipe. Addicting is definitely a understatement. My 12 year old granddaughter came for the fourth and when she left she took my whole bottle home with her. My little Chilihead. Thought you would get a kick out of that.
Your recipes have entered in the rotation at least once a week. You have definitely broadened my pepper horizon 😂.👍👌great job keep‘em coming
Boom! Awesome to hear! I know, this stuff is CRAZY good. Thanks for sharing!!
I'm pretty sure that YOU HAVE JUST CHANGED MY LIFE 🤣🤣 I must thank you for your perseverance coming up with this recipe.
My favorite taco joint has my favorite in a habanero version, can't wait to try it.
You are so welcome! Yes, I LOVE this with habaneros. Nice and spicy!
❤ I made one batch your way and another batch using habaneros. They were both awesome thank you for the recipe!
Wonderful! You are so welcome!
This is the second sauce I have tried from your channel. Absolutely phenomenal! I added fresh cilantro, italian parsley, and lime juice. I love that it’s light and healthy, but so full of flavor! It’s even great to dip your chips in. Thanks again for the great recipe!
Excellent! Thanks so much!
Dude... So glad I found your channel! Can't wait to try it
Welcome aboard!
The sauce here looks lovely and I intend to make it the next time we do tacos/tex-mex, but I just want to say the production behind these videos is very well done. I especially like the thumbnail/closing shot of the pepper sauce with sliced jalapenos and chili flakes spread about the table. Just a really creative display.
Thanks so much!
There's a little Mexican restaurant by my house that has a delicious green salsa, and this looks exactly like it!!!
I'm going to have to try this sometime. I think I'll add a little cilantro to the recipe.
😃
Greetings from the South of Russia. We also make different jalapeno dishes with my parents. Especially the jam made from red ripe jalapenos.❤🎉❤
Looks magical, hard to imagine just adding oil would deliver that result. Many thanks 🙏
My pleasure 😊
An anecdote from here in New Zealand. I grow my own Chillis. In this particular year (2020) I decided to smoke the chillis that I normally made a plain sauce from. Now, my normal amount of sauce was 1 liter from a given number of chillis. However, after smoking the same amount of chillis, and following the same recipe as before, I ended up with only 0.5l of sauce. Presumably as much fluid had leeched from the chillis whilst smoking, meaning that the chillis were twice as strong as before. So, I blended and strained the sauce, and waited for the fun to start. After two weeks I thought it was time to try out this evil brew. OMG! Was the result. It was so strong! But it did smell very nice and fruity. Even tasted somewhat fruity. I still have a bottle in my fridge if anybody wants one. Too bloody evil for me!
Very cool! I love the smoky flavor, though.
Bollocks -- Mike'll drink three and run a mile!~
Wow. So simple yet incredibly good. Thank you for your excellent video and for describing alternate methods etc. I pan-grilled the peppers and added half a bunch of cilantro and 2 limes and I am floored by how easy this is and great tasting. Will be a regular staple at my house.
You are very welcome. Enjoy!
From Pensacola Florida and went to this fantastic taco truck behind a gas station for years (very busy popular place) and they had a green sauce like this and an orange sauce. The best taco sauces I’ve ever had!! Glad to run across this video cause I’ve always wanted to make those sauces or something similar. Thank you!!
Very cool! I know, I LOVE it.
I make a sauce pretty much just like this , its my salsa WAKKAMOLE , which is a salsa Verde that has avocado in it , it is very thick , very creamy and will only impart 200 calories into the entire sauce vs this recipe that will impart 1000 calories , that is a major difference . This is why Mike said to be careful with it , and so if you are like me , and you like eating delicious items you do not have to pack pounds on for , just use an avocado or even half an avocado as it will be very thick and creamy and I can assure you the oil will not be better in any way .
avocado is a nice healthy fat and a much better option to thicken , you can eat the sauce all day without issue as the rest of the ingredients are just vegetables with very little calories .
I know why mike is using it , its a nice sauce , it will have a shine to it and the colour does not get effected the same way avocado suffers , so , that is 1 draw back if you care about this but for me , I would rather enjoy endless sauce vs the colour as I am not using it on TV or in a famous restaurant or something
I just made this and can’t believe how easy it is to make. It’s the best green salsa I have ever had. I gave a jar to my daughter. Now I have to make it for her and her husband too. Thank you for sharing your recipe with us! 🥰
Every once in a while the YT algorithm gets something right. A local taco truck had this stuff. Now they've moved the truck and I don't have the opportunity to stop there anymore. I'm about 99% sure this is one of the two sauces they had that blew me away. The color and consistency of it looks perfect. Almost paste like.
The other stuff they had, I *think* is a habanero version of the same sauce. Was almost the exact same, but bright orange.
Yep, I wouldn't doubt it. I've had similar versions in different Mexican restaurants, using different chilies and such, but same consistency. It's a technique, really, and you can make it with any peppers, then add in other ingredients at will (to a point). I love it.
Really awesome, thank you!
Superb! Thanks.
Good show. Been making this for about 10 years. In Texas they call it “ the green stuff” . I personally cut the peppers open and get the seeds out. The heats in the white vain anyway, which you can control as well. Adding a touch of white vinegar while blending is a bonus.
Otherwise, nothing better. Use on anything. Chips and dip is a joy😊 You will impress.
I made it and absolutely love the recipe. I made a huge batch (12 huge jalapeños) and split into 2 batches, one with your original recipes and the other half I added Bragg apple cider vinegar and a tablespoon of raw honey. Both are equally delicious. Thank you!!!
Awesome!!
How long would it last in fridge ?
What a wonderful concept! I can hardly wait to try this!!! Thanx!
Awesome! I learned something new today.
I came across this sauce in a taco shop in Texas. She told me the 4 ingredients but not how much. I left and went straight to the store and got after it. This is a staple in our house. I do however remove half the seeds for my kids sake.
Yes, it's so good, a perfect sauce for sure. =)
That's what I was wondering. I have some budding spice eaters in the house, they like the flavor but I have to keep the heat down. I was wondering how many I could leave in. Half sounds like a good starting point for a sauce the whole family will eat.
Tony, you can make this with milder peppers as well. I often make this with serrano or hotter peppers. You can really control the heat.
@@ChiliPepperMadness Thanks for sharing the recipe, I'll definitely be breaking this one out soon.
It probably would be really tasty with poblanos too if you needed low heat for kiddos! Poblanos are so flavorful
I just made this a few days ago and it has instantly become everyone's favorite. Great way to really enjoy fresh jalapenos on just about everything. Tacos/quesadillas, eggs, rice, pizza you name it.
Great to hear, enjoy!
I’ve got a ton of tomatillos coming on so I’m going combine the jalapeños with tomatillos in your recipe. Perhaps will need more seasoning to kick it up a notch? Thanks! This looks great.
Yummy! I will be trying this.
Love the enthusiasm
Really good base recipe. I roasted mine and sauce came out nice and creamy. Could be spicier so I'll adjust that myself. Thanks!
Ok I just made this oh my goodness this has to be the best sauce I’ve ever made. I make a decent salsa but this will be in our fridge daily. Thank you so much for your recipe. Who knew the secret ingredient was avocado oil. That is amazing
Glad you enjoyed it! I know, so good!
Looks amazing.
Awesome!! I can’t wait to try this recipe and watch more of your videos!!
Yay! Thank you!
I used mine with home made blackberry jam ( seedless used a food mill ) then used as a wing sauce blackberry jalapeño wings. So good
Sounds awesome to me!
I made the jalapeño salsa for dinner tonight. It was awesome. Thanks so much!
Glad you enjoyed it, Sheila!
Awesome ❤thank you
Can't wait to try this. I see so many possibilities with this recipe as well as uses. Thanks for posting!
You are so welcome! Yes, so many ways to enjoy this! SO good!
I just made a batch of this. Wow, it's really delicious. And really easy to make. Thanks for sharing the recipe/technique. 🍻
You are so welcome! Glad you enjoyed it, Travis.
Just found your channel and LOVE your easy to make, ingredient ready recipes. I made this and one other yesterday. Delicious! I can see using this creamy wonderfulness on so many things. My son used it to dip his french fries in, lol. Thanks! I'm off to check out more of your recipes...
Awesome! Thank you! I hope you find many recipes you enjoy. =)
Thanks! I’ve been trying to figure out the same (or similar) sauces that I’ve had.
I’ll definitely give your method a try. 👍
Definitely will try this. Thank you.
Going to make a batch NOW!
YES! Let me know how it goes please =)
Just made it and OMG, a 3 alarm fire in my mouth! I made it with your exact recipe and weighed all the ingredients too. I love heat but this was way too hot. Next time I’ll at least remove the seeds and try it again. Thanks
Oops! Yes, coring them will reduce the heat for sure. You can also make this with milder peppers, like poblano.
Watched this yesterday, made it last night! It is great stuff!! Thanks for sharing.
Great to hear!
Yep!!! Just made this and it tastes just like the sauce at one of my favorite cantinas that I go to. Thanks so much for putting in the time to figure it out.
You sir, are an absolute genius! I just made this exactly how you did in this video, only yellow onions as a sub. Delicious! We’re eating it with chips at the moment. But this would be amazing with eggs or an omelette. This is going in our regular rotation! Thank you so much! Delicious!
Outstanding!! Glad you enjoyed it!!
I just made this sauce and it is better than anything I’ve bought. Thank you for the recipe. What I like so much is how simple it is to make. Thanks again.
Glad you liked it!!
This was the video I recently found your channel by. My family loves this sauce. So many great recipes.
Glad you enjoy it!
Great recipe, thanks!
My pleasure 😊
Made this sauce following the recipe today. I have a pellet smoker and smoked the garlic, onions and Jalapeños before adding into the food processor. I did use olive oil but…….oh my word….so so good! Great recipe, simple and delicious
Wonderful - thank you!
i am also thinking of smoking the veggies. how long did you smoke them
Just made this yesterday, delicious! Just ate some with tortilla chips. This would be delicious on burritos and enchiladas!
Glad you enjoyed it!
Love your videos - enthusiasm and to the point presentation. I love the simple ingredients. Many ideas for my peppers coming to harvest as I watch. Thanks and God bless.
I really appreciate it.
I've already made it twice since recently watching this video. It is addictive like you said. The first time I made it I modified it by adding a couple of poblano chilis and fresh cilantro. I was hooked. the second time, which was yesterday, I made it just like as your recipes says. Still addictive. I enjoy your videos. Can't wait to try others and different ingredients of this recipe.
Excellent. I love that you're experimenting. It's a great sauce, but an even better model for making your own.
@@ChiliPepperMadness I have always loved experimenting. The one thing with this sauce is to check the heat level of the jalapeños. I've had jalapeños like sweet peppers and some as hot/hotter than Serrano. I can't wait to try with the fruitiness of habanero. But I think your chili Verde will next a next recipe try.
Yes! This was the trick I have been missing when trying to recreate the Chile de arbol creamy “orange sauce” from my favorite taco shop. More blending time required!
Nice. Blend as long as you need!
Oh, I love the sound of “Orange Sauce” too!
Gladys🇨🇦Toronto🇨🇦Canada🇨🇦
This was one super easy sauce. Versatile - and can be used for anything. Tasty as heck.
I made this and it's amazing. Thank you.
Thanks, Kevin.
First of all I think you do a wonderful job of explaining the process, adding your tips and being personable without getting too off track. You have a great ability to pull people in. I will defiantly try this as is, and I also want to make an aioli as well as adding it to a roasted eggplant dip that I make that I know this will pair really well with.
Thanks so much! I appreciate it. Happy cooking!
Please post your eggplant dip!
Looks yummy!!!
So good!
I haven't tried this recipe but I have my own and I love it.
Looks awesome!
Excellent recipe! I've been using a Jalapeno sauce from Trader Joes that I LOVE but 2nd ingredient is Canola oil which I don't want to consume so your recipe with avocado sounds amazing. Thanks for sharing. subscribed
Awesome, enjoy!
Looks awesome, Mike! I think I will also add some creemy cheese to it 😋
Thanks! Could be interesting!
ooooohhh I LOVE jalapenos and can't wait to make this! Thanks for sharing 🥰
I just now made this, and am blown away by how simple it is, and by how AMAZING this tastes!!! WOWZERS!!!💯💎💪💚🙏
I took your recipe and made some changes (it's what I do). As you suggested, I roasted my peppers and onion in the oven, adding a habinaro pepper because I never know if my jalapenos are going to have any heat. Then because cilantro tastes like soap to me, I replace it in all my recipes with flat-leaf parsley. Once I went to put it into the food processor, I brightened it up a bit by using a combination of water, apple cider vinegar, and lemon juice. Then I used the lightest possible olive oil and a little bit of xantan gum to help bring it together.
Thanks for the recipe!
I love it! Sounds outstanding!
I used to make it like this. I’m discovered it’s better and quicker softening the veggies covered in the microwave. No matter how you do it, chill the veggies before blending with oil. If you don’t it will separate (break). Adding more onion brings the heat level down. Sometimes I make two batches and mix them to fine tune the spiciness.
Oh, that's a good tip. I haven't made this yet, but I was afraid boiling would leech a good bit of flavor out. I was going to roast them, but I may just try nuking it out of laziness. :)
What oil do you use?
@@photo1111 Start listing @ 6:15 in the video
Thank for recipe, I tried it as soon as I seen it we love it. Already planning next batch gonna try to add some spice. Great job love it. Marsha
Thank you so very much!
You are very welcome!
Excellent👍💯💯💯💯💯🔥
Thanks 💯
Just made this today! I forgot the garlic, couldn't find Mexican oregano at our rural grocery store, took the seeds out of the jalapeños to tone it down a bit, and sautéed the peppers and onion just because it was convenient. This sauce is amazing! My wife loves flavor but not the pain of chili peppers. She gave it a finger tip taste, then a small spoon taste, then it went on her taco salad! I just took it out of the fridge to taste it hours later, it has mellowed and thickened up. I tried it on a chip and wow! I'm thinking this would make a great substitute for the avocado in avocado pie?
Glad you both enjoyed it, Vaughn! Curious if you use it as a sub for avocado pie. I've never tried that.
Definitely going to give this a try, this sauce looks fantastic!
Thanks!!
Wow. Looking fwd to making it
I made a habanero sauce very similar to this, because I wanted to make a quick hot sauce for wings. I used about a pound of habaneros, which is a lot. It worked, it was just way too hot, even for my brother. I saved the water too, it had a very odd flavor to it once it was chilled.
I'm going to try this a few days from now, but I am going to put it on some chicken, to see if it's close to the 'pollo a la plancha' dish that you find in lots of restaurants here in Costa Rica!
Also super excited to then try it with the Panameño peppers you find here, for added heat!
I hope you love it, Brandi! Sounds awesome. I'd love to see it made with panameños!
And this is exactly what I'm making this weekend 😁. Thank you.❤
Enjoy!
So, Chef, this is INDEED addictive! Made it once, did not use immersion blender. Second time, used it...perfection. I, literally, eat this on everything now. Thank you for sharing this!!!
You are very welcome - enjoy!
This looks amazing! I will be shopping for peppers soon. I would have to open the jalapenos and remove the membranes and seeds first, because though I adore the flavor of jalapenos, I am an chicken when it comes to heat units. I was thinking of using roasted poblanos too. My son loves the blistering peppers, so I will make him a batch with habaneros. Thank you for this!
Absolutely! This recipe works GREAT with roasted peppers as well. In fact, I'm shooting a video tomorrow for my creamy verde sauce, which is very similar to this, but with roasted jalapeno, serrano, and tomatillos.
You are not kidding about this being addictive tonight I made a double batch of jalapeno a batch of siriano and a batch of habanero. This house was a toxic mess but my wife loves me, she went to bed early tonight but she loves me.
Haha, oops! I hear you. I've put my poor suffering wife through some spicy madness over the years. LOL. Luckily she still loves me!
Finally that magic ingredient I’ve been looking for , thank you so much and I love your videos ❤
Awesome, thanks!
Looks good great tutorial
Thanks!
I first made this a few weeks ago per your instructions. I love it. Today I made it using an avocado as opposed to the avocado oil I used before. It was good but not as good as the first batch I made with avocado oil. The emulsion in the salsa really makes a difference. The use of the avocado today made it taste too much like guacamole.I think my next batch I'll do is serranos. I like the hot.
I love it with serranos.
Looking forward to making this. Instead of boiling I will pressure cook the ingredients. Boiling dilutes the flavors. Just like potatoes. I pressure cook potatoes for making mashed potatoes. You can taste the difference. Pressure cooking: Yeah! EDIT: I made the sauce using a pressure cooker (10 minutes). I used bacon olive oil (my own concoction) and Alder wood smoked sea salt. It came out spectacular!
How long did you cook in the pressure cooker?
Will be trying this weekend will keep updated thanks!!
Hope you enjoy
Great presentation ! Gonna try it this weekend. Thanks Mike !
Great! Enjoy!
Hey Mike, love your recipes. I have a recommendation for an oil to try out.... Macadamia! I live in Australia, so I'm not sure if it's easier/harder/same to get over there, but it's absolutely worth trying. I use it as a replacement for anything where i'd normally use Avocado Oil etc
Sounds great, Dan. I'll keep my eye out for it. Thanks!
Sounds like a great replacement for bernaise sauce on steak!!
I like it!
I just came across this video last night. I just made it 🥰. I changed what I’m having for dinner to shrimp tacos ❤️❤️
Love it!!
Can't wait to make this sauce. Looks fantastic.
I've been making something similar for a long time. There's a taco stand in Ensenada Mexico that made Time magazine, they use a similar sauce for their fish tacos. As far as the comment of how I like to use it. I think my favorite is to mix this with a chimichurri and put on top of a steak. Delish!
I'm going to make this, put it in a squeeze bottle and make some awesome nachos!
Yes, perfect!!
i am super excited to try this sauce this weekend. i love the Jalepeno Sauce from Trader Joes and was looking to make it myself. This should be fun.
Thank you!!!