About this recipe
This is the salsa I always keep in a squeeze bottle in my fridge, one of my husband´s favorite salsas. It’s spicy, creamy, a little zesty, and totally addictive. Think of it as a jalapeño crema or a Mexican jalapeño sauce—perfect for drizzling over tacos, dipping tortilla chips, or spooning over roasted veggies.
Why You’ll Love This Recipe
- Only 3 ingredients, yes!
- Dairy-free & vegan-friendly, and if you remove the seeds and veins, it can be kid-friendly.
- Blender-friendly—no special tools
- Great for tacos, bowls, salads & more
- Stores well in the fridge for weeks
Chile Spiciness Calculator
Creamy Jalapeno Salsa Ingredients
- Jalapeños. Roast them whole with the skin on. Remove seeds for a mild salsa—or keep some for extra heat. You can also substitute serrano or habanero peppers for an extra spicy kick.
- Garlic Cloves. Roasting the garlic in its skin adds a mellow, slightly sweet flavor that balances the heat of the chiles.
- Avocado Oil (or neutral oil)
- Salt. Just a pinch brings all the flavors together.
How to Make Creamy Jalapeño Salsa
- Roast: In a dry skillet or toaster oven, roast 4–5 jalapeños and 3–4 garlic cloves.
- Prep: Peel the garlic. Slice the jalapeños in half and remove seeds and veins (or leave some if you like it spicy).
- Blend: Add the garlic, jalapeños, and salt to a blender. Start blending and slowly drizzle in ¼ cup of oil until the salsa turns silky and light green.
- Taste: Adjust seasoning, and add more oil if needed for consistency.
How to Use Jalapeño Salsa
This salsa is super versatile—here are some of my favorite ways to use it:
- As a creamy taco sauce
- Drizzled on grain bowls, roasted sweet potatoes, or grilled veggies
- As a dip for tortilla chips or air-fried cauliflower
- In burritos, burgers, or quesadillas
- Even as a spicy salad dressing
Pro Tip: Add a little lime juice if you want more zing.
Home Cook to Home Cook Tips
- Use a small blender container or immersion blender for the best texture.
- If your blender won’t run, add a splash more oil to loosen it.
- This salsa gets spicier as it sits—start mild and build up next time!
- A squeeze bottle makes it super easy to use throughout the week.
Creamy Jalapeño Salsa Recipe
Equipment
Ingredients
- 4 –5 jalapeño peppers
- 3 –4 garlic cloves skin on
- ¼ cup avocado or vegetable oil
- ¼ teaspoon salt
Instructions
- Roast jalapeños and garlic (with skins) until charred. Let cool.
- Peel garlic and remove seeds/veins from jalapeños if desired.
- Blend garlic, jalapeños, and salt. Slowly drizzle in oil until creamy.
- Taste and adjust salt or oil as needed.
Notes
- For a thinner salsa, add a tablespoon of water or more oil.
- Store in an airtight jar for up to 3 weeks in the fridge.
- Great for gifting—pour into a small glass bottle with a handwritten label!
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I’d love to hear about you! Send me a DM on Instagram, and let’s talk all things food 🍽️✨