This one’s the cool, creamy counterpart to the cabbage salsa — bright with lime and jalapeño, and it comes together in a blender in about five minutes flat. Drizzle it over tacos, use it as a dip, or spoon it onto pretty much anything that could use a little heat and tang cut with something rich and creamy.

It’s built to go straight alongside the Cabbage Salsa (Curtido-Style Pickled Slaw) — the two are made for each other on taco night, and both are the perfect topping for Shrimp Tacos.

It started with the creamy sauces you get on shrimp tacos at chain restaurants. At home, I used to just eat my tacos with some curtido and a splash of Herdez cilantro lime or verde sauce. Good, but this sauce takes it up about ten notches.

It’s cool and creamy with a real jalapeño kick, bright with fresh lime and cilantro. The heat and the tang play off each other, so every bite tastes fresh instead of heavy. Five minutes in a blender and you’ve got restaurant taco night at home.

Tips for the Best Jalapeño Cream Sauce

Control the heat with the seeds. Seeds and ribs in for a real kick, out for something milder. Two jalapeños with the seeds will get your attention.

Want it thicker? Add an extra tablespoon of mayo. This sauce runs a little thin on purpose so it drizzles.

Don’t skip the lime zest. It’s optional, but it’s what makes the lime flavor actually pop.

Lighter version. Swap the sour cream for plain nonfat Greek yogurt. Same tang, a little lighter.

More Ways to Use It

Tacos, obviously. It’s also good as a dip for chips or veggies, drizzled over burrito bowls, on grilled chicken, or as a burger sauce.

Storage

Keep it in a sealed jar in the fridge and use it within about 4 to 5 days. Give it a shake or stir before using.

Jalapeño Cream Sauce

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 8 servings (about 2 tbsp each)

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 cup sour cream (or nonfat plain Greek yogurt)
• 1/2 cup mayonnaise (add an extra tablespoon if you want it thicker, this sauce can run a little thin)
• 1-2 jalapeños seeded or not, depending on desired heat
• 2 tbsp lime juice
• zest of 1/2 lime optional, but so worth it
• 1/4 cup cilantro leaves and stems optional, leave out if you don’t like cilantro
• 1 clove garlic
• 1/2 tsp salt
• 1/4 tsp cumin

Equipment

• Blender
• Immersion Blender (optional, if not using a standard blender)

Method

 

1. Add all the ingredients to a blender.
2. Blend until smooth and creamy. No blender? An immersion blender in a large jar or cup works just as well.
3. Taste and adjust the salt as needed.

Notes

Makes about 1 cup of sauce. Great on shrimp tacos, fish tacos, or anything that needs a cool, creamy kick.

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