Jalapeño Crema is rich, velvety, and spicy. It’s the perfect topping for tacos or chips. Best part, it’s ready in minutes!

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A bowl of creamy green salsa is surrounded by corn tortilla chips, jalapeños, and cilantro on a wooden surface. A colorful woven cloth is visible in the top right corner.

Jalapeno Crema is a creamy and dreamy dip or salsa.

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Yes, it’s spicy, but don’t worry. If you’re not a fan of spicy food, I’ll show you how to reduce the heat.

I like to add it to steamed vegetables like broccoli or cauliflower. My favorite pairing, though, is on top of Ensenada Fish Tacos. Yum!

Table of Contents

1 🌶️ Ingredients
2 🔥 How to reduce the heat
3 🥣 Instructions
4 👩🏼‍🍳 Pro Tip
5 🫙 Storing Instructions
6 🍴 You Might Also Like
7 😋 Hungry for More?
8 Jalapeño Crema

🌶️ Ingredients

Jalapenos
Sour Cream
Garlic
Onion
Water
Salt
Cilantro
Lime (not pictured)

There are some recipes out there that use raw ingredients.

Personally, I do not like the taste of raw onion and garlic. That’s why we need water to cook the jalapenos, onion, and garlic.

Optional: ditch the water and roast the jalapenos, garlic, and onions. It adds another layer of flavor that is delicious!

🔥 How to reduce the heat

Two whole jalapeño peppers and one with the top cut off are on a wooden cutting board next to a knife with a black handle. The background features a rustic wood surface.

Cut off the stems, and slice in half. Remove the seeds and the white veins from inside the jalapenos.

To reduce the heat, add ½ cup more of the sour cream to the blender.

Do not confuse this recipe with Creamy Jalapeno Salsa. The latter involves no dairy and produces a creamy texture from the oil.

🥣 Instructions

Top: Chopped onion, jalapeño, and garlic in a pot of water. Bottom left: Blender with sour cream, cilantro, and onion. Bottom right: Hand holding blender lid. Wooden table background.

Add the jalapeno, onion, and garlic to a stock pot.
Cover with water and boil.
Let cool completely before adding the rest of the ingredients to a blender.
Blend until smooth.

Once the jalapeno changes color (almost like an olive green), turn off the stove.

Be sure the ingredients cool completely before blending. Adjust with salt, if needed.

👩🏼‍🍳 Pro Tip

For an extra creamy texture, add ½ stick of softened cream cheese to the blender. or use the entire stick of cream cheese and omit the sour cream altogether.

A vibrant green salsa in a blue bowl surrounded by tortilla chips and whole jalapeños on a wooden surface. Fresh cilantro and a colorful cloth are in the background.

Keep cold until ready to serve.

🫙 Storing Instructions

Place any leftovers in an airtight container. Use within 4 days. I do NOT recommend freezing. Unlike this easy mole recipe, sauces made with dairy separate in the freezer.

A hand dips a tortilla chip into a bowl of creamy green dip. Surrounding the bowl are more tortilla chips. A colorful napkin and jalapeños are in the background on a wooden surface.

🍴 You Might Also Like

Jalapeno Crema is a rich and spicy sauce. It’s ready in minutes, velvety and utterly delicious. Serve with chips or drizzle on tacos for the ultimate flavor experience!
iProvecho!

😋 Hungry for More?

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Jalapeño Crema

Jalapeño Crema is rich, velvety, and spicy. It’s the perfect topping for tacos or chips. Best part, it’s ready in minutes!

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Print Pin Rate

Course: Appetizer

Cuisine: Mexican

Prep Time: 5

Cook Time: 5

Total Time: 15

Servings: cup

Calories: 326kcal

Author: Maggie Unzueta

Ingredients

Instructions

Place the jalapenos, onion, and garlic clove in a stock pot.
Cover with water.
Boil for 5 minutes.
Discard water. Let cool.
Place the jalapenos, onion, garlic, and the rest of the ingredients in a blender.
Blend until smooth.
Taste for salt.
Place in the fridge until ready to serve.

Video

Notes

For an extra creamy texture, add ½ stick of softened cream cheese to the blender. Or use 1 stick of softened cream cheese instead of sour cream.

To Reduce the Heat

Cut off the stems, and slice in half. Remove the seeds and the white veins from inside the jalapenos. Also add ½ cup more of the sour cream to the blender.

Storing Instructions

Place any leftovers in an airtight container. Use within 4 days. I do NOT recommend freezing. Sauces made with dairy separate in the freezer.