Creamy Jalapeño-Lime Sauce

A close-up view of a festive blue and white condiment bowl filled with Jalapeño Lime Sauce with a spoon inserted into it and fresh jalapeños, avocados, and cilantro nearby.

Course: Condiment

Cuisine: Mexican-American

Prep Time: 10

Chill time: 30

Total Time: 40

Servings:

Calories: 75kcal

Author: Kris Longwell

This vibrant, restaurant-quality Jalapeño-Lime Sauce is the ultimate "everything" condiment! It’s silky-smooth thanks to the avocado and crema, with a zesty citrus punch and just the right amount of heat to elevate your favorite tacos, grilled meats, and bowls.

Print Recipe

Equipment

Blender or food processor

Ingredients

2-3 jalapeños fresh
1 cup Mexican crema see NOTES
1 cup cilantro fresh; leaves and stems
3 cloves garlic peeled
2 tablespoon lime juice usually from 1 lime
1 teaspoon lime zest
¾ teaspoon salt
1 tablespoon honey
¼ avocado
water as needed

Instructions

Lightly roast the jalapeños over a gas flame, on a grill, under the broiler, or in a 450°F oven until lightly charred all over. Once cool enough to handle, use a knife to remove the stem and cut open. Remove all of the seeds and ribs. For a spicy sauce, leave some (or all) of the seeds.
2-3 jalapeños
Place all ingredients, including the roasted peppers, into a blender or food processor. Purée until smooth.
1 cup Mexican crema, 1 cup cilantro, 3 cloves garlic, 2 tablespoon lime juice, 1 teaspoon lime zest, ¾ teaspoon salt, 1 tablespoon honey, ¼ avocado
Check the consistency; if too thick, add a splash or two of water and purée again. Add more water, if desired.
water
Transfer to a jar (or container) with a tight-fitting lid. Store until ready to use. Set out on the counter about an hour before using (room temperature is best).

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Mexican Crema Substitution: If you can’t find Mexican Crema at your local market, simply substitute it with an equal amount of sour cream or plain Greek yogurt. To achieve that signature pourable consistency, whisk in a teaspoon or two of milk or extra lime juice until the sauce reaches your desired thickness.
Controlling the Heat: The heat lives in the seeds and the white "pith" of the jalapeño. For a mild, family-friendly sauce, scrape those out completely before blending. If you like a spicy kick, leave the seeds in!
Keeping it Green: The lime juice acts as a natural preservative to keep the avocado from browning, but for the best results, store the sauce in a squeeze bottle or an airtight container with a tight-fitting lid.

Nutrition