Warning: this Creamy Jalapeno Sauce is highly addictive! It's a copycat of the Salsa Dona served at the popular Austin restaurant, Tacodeli, and is nearly spot on in flavor. It's spicy, creamy, Whole30, and dairy free.
Whether you'd like to smear it on a sandwich, drizzle it over your breakfast tacos, or serve it alongside chips and my dairy free Cheese Sauce, this is about to be your new favorite sauce.
The ingredients in this sauce
This Creamy Jalapeno Sauce is so simple with only 6 ingredients. Each ingredient is crucial to the overall flavor, so I do not recommend trying any substitutions.
These peppers are crucial to the flavor and heat of this sauce. I highly suggest using jalapeños and not substituting for another pepper unless you'd like to radically change the flavor and heat.
The garlic in this sauces isn’t just to add flavor – it also gives the sauce it's creamy consistency!
I wouldn’t suggest making this recipe with any other oils because it will alter the flavor. Avocado oil is very neutral in flavor, while hosting a range of health benefits compared to canola or vegetable oils.
Cilantro and Lime
These two ingredients add just a bit of depth to the overall flavor of this sauce. I wouldn't suggest substituting another fresh herb for cilantro, or another citrus fruit for the lime.
How to make Creamy Jalapeno Sauce
You'll start by broiling your jalapeno peppers and garlic cloves. You'll remove both from the oven and pop the jalapeno peppers in a covered bowl for at least 10 minutes to steam. This will help to remove the skins of the jalapenos.
When the peppers have cooled enough to touch, you can cut off the stem end, and peel off the skin of the pepper. Remove the desired amount of seeds (I like to remove the seeds from about 7-8 of the peppers), and place all ingredients into a high powered blender.
Blend until smooth and serve.
How to store this sauce
Store your Creamy Jalapeno Sauce in a sealed container in the fridge for up to a week. Trust me, it won't last that long!
Can I freeze this sauce?
Yes, this sauce freezes well. Place in an airtight container in the fridge for 3-4 months.
Other recipes you'll love:
Creamy Jalapeno Sauce (Salsa Dona)
- Preheat your broiler. While it's preheating, coat the jalapenos in about 1/2 tablespoon avocado oil.
- Place a sheet of aluminum foil on a baking sheet and place the peppers in a single layer on the foil.
- Place the baking sheet into the broiler for about 5 minutes. Remove the sheet from the broiler and flip each pepper and return to the oven for another 5 minutes. Remove from the oven with the peppers are evenly charred on all sides.
- Place the pepper into a bowl and cover to steam and cool.
- Meanwhile, coat the peeled garlic cloves with 1/2 tablespoon of avocado oil. Place on the aluminum foil lined baking sheet, and put the sheet back into your oven for about 5 minutes, and remove from the oven when the cloves are golden brown. Keep an eye on your garlic. If it gets burned, you'll need to discard and start over.
- After your jalapenos have completely cooled, peel off the blistered skins. I found the easiest way is to cut the stem off first, and then the skin will easily peel off. Discard the stems and peels.
- Next, cut several of your jalapenos in half lengthwise, and remove the seeds. To determine the number of jalapenos you should de-seed, see the notes section.
- Add the jalapenos, garlic, remaining oil, cilantro, sea salt, and lime juice in a blender or food processor. Blend until smooth and serve.