Creamy Jalapeno Dipping Sauce Recipes
MIGUEL'S JALAPENO CREAM SAUCE
My cousin shared this recipe with me after we had the sauce at a restaurant on Coronado Island. I've never made it at home, but know I enjoyed it at the restaurant. My cousin's advice: don't count the calories in this!!!!!
Provided by Zetty66
Categories Mexican
Time 40m
Yield 1/2 cup, 7 serving(s)
Number Of Ingredients 9
Steps:
- Heat whipping cream in a heavy saucepan over high heat. Stir in sour cream when it's ready to boil. After sour cream dissolves, reduce heat to medium.
- Stir in chicken broth and jalapeno sauce and simmer.
- Meanwhile, make a roux by heating butter and flour. Whisk until mixture turns a pale gold.
- Increase heat on cream mixture until almost boiling and then add roux. Whisk briskly and constantly until roux is incorporated.
- Remove from heat, stir in minced jalapeno and the cheeses.
- Can be served with tortilla chips or as a sauce for dishes.
Nutrition Facts : Calories 364.2, Fat 37.6, SaturatedFat 23.2, Cholesterol 127.1, Sodium 103.8, Carbohydrate 3.9, Fiber 0.1, Sugar 1.4, Protein 4.3
CREAMY JALAPEñO SAUCE
Provided by Rhoda Boone
Categories Sauce Garlic Cinco de Mayo Jalapeño Cilantro
Yield Makes about 1 1/4 cups
Number Of Ingredients 6
Steps:
- Pulse jalapeños, garlic, lime juice, and salt in a blender or food processor until puréed. With motor running, slowly drizzle in oil until a thick sauce forms. Add cilantro and pulse a few times until chopped and incorporated. Taste and add more jalapeño, if necessary.
- Do Ahead
- Sauce can be made up to 3 days in advance and refrigerated.
CREAMY JALAPEñO SAUCE
Steps:
- Enjoy.
Nutrition Facts : Calories 265 kcal, Carbohydrate 5 g, Cholesterol 29 mg, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, Sodium 640 mg, Sugar 2 g, Fat 27 g, ServingSize 8 servings, UnsaturatedFat 0 g
CHUY'S CREAMY JALAPENO CILANTRO DIP DRESSING
This popular dip/dressing can be a great dip for chips or a flavorful dressing on a salad or burrito bowl.
Provided by Melissa Stadler, Modern Honey
Categories Dressing/Dip
Time 10m
Number Of Ingredients 9
Steps:
- In a medium mixing bowl, stir together sour cream, mayonnaise, ranch dip packet, and garlic salt.
- In blender or food processor, puree cilantro and pickled jalapenos with a little juice. (If using tomatillos, blend with jalapenos and cilantro).
- Add cilantro jalapeno puree to mayo mixture.
- Stir in buttermilk until you reach desired consistency. Add fresh lime juice, if using.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 205 kcal, Carbohydrate 3 g, Protein 1 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 772 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CREAMY JALAPENO DIPPING SAUCE
For those who love spicy appetizers! I usually have no use for any of the usual dips that are served with spicy appetizers like chicken wings. Sour cream takes the edge off the spice (which for me is defeating the purpose) but this dip is one that I can enjoy because it accents the heat as opposed to just reducing it. Sure the sour cream still reduces the bite but it has a unique kick of its own now! Bring it on!
Provided by Nurbel
Categories Sauces
Time 3m
Yield 1 bowl of dipping sauce
Number Of Ingredients 5
Steps:
- In a small bowl, combine all ingredients.
- Stir until smooth.
- Serve with spicy wings or other favorite appetizer as a dip.
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- Add the cashews and hot water to a glass dish or jar. Cover and let soak for 25-30 minutes. Once soaked, drain water.
- Add the cashews, nut milk, cilantro, lime juice, jalapeño and sea salt to a blender or food processor and blend on high until smooth.
AVOCADO JALAPENO CREMA | KITCHEN @ HOSKINS
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- Add all ingredients into a small food processor or small blender. Blend until smooth. (Adjust salt and water, as required)
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- In small saucepan with a pouring spout (optional, but nice to have), heat milk over high heat until just before the boiling point (watch carefully).
- When the sour cream is thoroughly dissolved into the milk, reduce the heat to medium and stir in the chicken base and jalapeno juice.
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Estimated Reading Time 4 mins
- From a large bulb of garlic, break up 8 cloves. You can cook the garlic in their husks, and it will eventually fall off, so no need to peel them. Place them in the bowl.
CREAMY JALAPENO SAUCE - RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
Estimated Reading Time 5 mins
- Slice the stems from the jalapeno peppers and add them to a medium sized pot along with the onion.
- Cover with water and bring to a quick boil. Reduce the heat and simmer for about 15 minutes, or until the jalapeno peppers soften up. They will turn dull green and you can pierce them with a fork easily, but do not let them become mushy.
- Add the boiled jalapenos and onion to a food processor along with the garlic, oil and salt. Process until very smooth and creamy, about 4-5 minutes.
CREAMY JALAPENO SAUCE FOR CINCO DE MAYO - KEVIN IS COOKING
From keviniscooking.com
- In a saucepan over medium high heat, bring the jalapeños, onion and garlic to a boil with enough water to cover. Lower the heat, cover the pan, and simmer for 15 minutes. The vegetables should change in color and be fork tender, but not mushy. Drain and set aside.
- Transfer the drained jalapeños, onion and garlic to a blender or food processor, combine with the oil, vinegar, salt and cumin.
- Process until smooth and creamy, about 1-2 minutes. Taste for salt, or vinegar and adjust if necessary. Transfer to a squeeze bottle, and refrigerate. It will last for about a week and makes 2 to 2 1/2 cups total.
- Perfect to use as a dip or squeeze over tacos, burritos, enchiladas, grilled meats, seafood and roasted vegetables.
EASY JALAPENO SAUCE (FOR DIPPING, OR DRIZZLING) [FRESH ...
From robustrecipes.com
- Slice the stem end of you jalapenos off discard, slice the jalapenos in half. At this point you can remove all, or some of the seeds and membrane from the jalapenos, or keep them in. This is where the spice lives. Since jalapenos can vary quite a bit in how spicy they are here is my suggestion: remove the seeds and membrane, but reserve them. Proceed with making the sauce, taste, and add the seeds and membrane into the sauce to increase the heat, as you like it. This way you don’t end up with a super spicy sauce if you don’t want it. At this time, also remove the stem end, and slice the poblanos in half, removing their seeds, discard the seeds. Peel the garlic cloves, you can leave them whole.
- Transfer all of the ingredients (except for the jalapeno seeds, if you want to wait to see how spicy your sauce is) to a blender. Blend on high, scraping down sides as needed. The sauce should be mostly smooth and creamy. Taste and adjust seasoning as needed, or add those jalapeno seeds in to make the sauce more spicy. Also, at this time add the agave nectar if you need to round out the acidify of the lime juice a little – it’s not so much that it will make the sauce sweet.
- You can use the jalapeno sauce immediately if you’re in a rush, but it is best if it’s chilled for at least 2 hours. This is especially nice when you are serving it as a dip with tortillas. It’s less important to chill the sauce if you are drizzling it over an entrée.
- There are so many ways you can use this jalapeno sauce. We really love it as a dip with tortilla chips for an appetizer, or a side dish. However, I know it would be delicious as a sauce drizzled on almost any Mexican dishes: tacos, enchiladas, quesadillas, burritos etc. I also think it would be good on eggs and chicken. There are so many possibilities! (See links to recipe ideas in the post above).
5-INGREDIENT JALAPENO SAUCE RECIPE - SMOOTH AND CREAMY ...
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- Cut the tops of the jalapenos off. Slice the jalapenos in half lengthwise, and use a spoon to remove the seeds and ribs.
- On a large rimmed baking sheet lined with parchment paper, spread out the jalapenos (cut side up), onion, and garlic. Drizzle with 2 Tablespoons grapeseed oil and sprinkle with 1/2 teaspoon salt. Bake for 30 minutes.
- Let the peppers cool for a few minutes after coming out of the oven, then place the peppers, onion, and garlic in a food processor. Use the parchment paper to act as a funnel to transfer any of the flavorful oil or liquid from the baking pan to the food processor.
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