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Home » Recipe » Creamy Jalapeno Sauce (Salsa Dona)

Creamy Jalapeno Sauce (Salsa Dona)

Published July 26, 2020. Last modified July 26, 2020 By Anne Marie 1 Comment

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A white marble table with a jar of creamy jalapeno sauce on it. Behind the jar is a wooden bowl of tortilla chips.

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.

A white marble table with a jar of creamy jalapeno sauce on it. Behind the jar is a wooden bowl of tortilla chips.

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.

Jalapeno Peppers

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.

Garlic

The garlic in this sauces isn’t just to add flavor – it also gives the sauce it's creamy consistency!

Avocado Oil

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

All the ingredients to make Creamy Jalapeno Sauce is spread out on a white marble counter.

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.

A collage of 2 photos. on the left is a bowl of charred, broiled jalapenos with blistered skins. The right image is roasted garlic cloves.

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.

A white marble table with a jar of creamy jalapeno sauce on it. Behind the jar is a wooden bowl of tortilla chips.

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:

  • Dairy Free Cheese Sauce
  • Whole30 Ranch Dressing
  • Bang Bang Sauce
A white marble table with a jar of creamy jalapeno sauce on it. Behind the jar is a wooden bowl of tortilla chips.
Print Recipe
4.04 from 25 votes

Creamy Jalapeno Sauce (Salsa Dona)

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dip, Sauces
Cuisine: Mexican
Diet: Gluten Free
Servings: 8 people
Calories: 128kcal

Ingredients

  • 10 jalapeno peppers
  • 12 garlic cloves, peeled
  • 1/2 cup avocado oil, divided
  • 1/4 cup cilantro
  • 2 tsp sea salt
  • 1 tbsp lime juice

Instructions

  • 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.

Notes

For a hot sauce, remove the seeds from 6 of your jalapenos.
For a medium sauce, remove the seeds from 7 of your jalapenos. I believe this is closest in heat to the Salsa Dona from Tacodeli.
For a mild sauce, remove the seeds from 8 of your jalapenos. 
If you're unsure how hot you'd like your sauce, reserve all your seeds, and start with just having 2 jalapenos with the seeds. You can add more seeds until the heat is to your liking. 

Nutrition

Serving: 3tbsp | Calories: 128kcal | Carbohydrates: 2g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 582mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 222IU | Vitamin C: 22mg | Calcium: 5mg | Iron: 1mg
Did you try this recipe?Tag me @GrassFedSalsa so I can send you some love!

Anne is a certified Integrative Nutritional Health Coach and Interior Designer who is passionate about whole home and body detox, as well as personalized nutritional therapies tailored to the individual. She's the creator of several online programs and ebooks including Ditch Your Nutritionist, Autoimmune Accomplice, and Detox Your Life.

When she's not creating content for her wellness business and website Grass Fed Salsa, you can find her snuggled up to her daughter GG, her husband James, and their pups Cohen and Kiki.

Previous Post: « Vegan Cheese Sauce (Whole30 and AIP)
Next Post: 8 Whole30 & Keto Sauces & Dips That Don’t Suck »

Reader Interactions

Comments

  1. Brent

    December 26, 2021 at 12:33 pm

    5 stars
    Absolutely one of the best salsas out there. Im lucky to live in Austin and just pick this up down the street. Amazed that it isn’t 5 star rated, probably too hot most

    Reply

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