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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.
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5 from 1 vote

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!
Prep Time5 minutes
Cook Time5 minutes
5 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: Mexican
Servings: 1.5 cup
Calories: 326kcal
Author: Maggie Unzueta

Ingredients

  • 2 jalapenos (stems and seeds removed)
  • ¼ onion
  • 1 garlic clove
  • 4 cups water
  • 1 teaspoon salt
  • 1 cup sour cream
  • ¼ bunch cilantro
  • ½ lime (juiced)

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.

Nutrition

Calories: 326kcal | Carbohydrates: 13g | Protein: 4g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 90mg | Sodium: 1632mg | Potassium: 303mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1258IU | Vitamin C: 32mg | Calcium: 193mg | Iron: 0.4mg