A gratifying recipe for a creamy jalapeno sauce with lots of flavors and not overly spicy. A versatile sauce that works well with grilled meats and fried fish. A zesty dipping for empanadas. Once in a while, I use it as a salad dressing. The sauce will get more “picante” as it sits. Sautéing jalapenos briefly tames their “fire”.
Yield: about 1 cup (250 ml)
Time: 10 minutes
Ingredients:
- 1 Tbsp olive oil
- 2 large jalapenos or more, seeded and roughly chopped
- 4 garlic cloves, roughly chopped
- 1 1/2 cups loosely packed fresh cilantro (coriander leaves), use leaves and tender stems only
- 3/4 cup Greek yogurt or sour cream
- juice of a lemon or to taste
- salt and freshly ground pepper
- 1 Tbsp olive oil
- 2 large jalapenos or more, seeded and roughly chopped
- 4 garlic cloves, roughly chopped
- 35 g loosely packed fresh cilantro (fresh coriander leaves), use leaves and tender stems only
- 190 g Greek yogurt or sour cream
- juice of a lemon or to taste
- salt and freshly ground pepper
Preparation:
Heat olive oil in a small frying pan over medium-high heat. Add jalapenos and garlic. Cook for about 3 minutes or until jalapenos begin to soften. Remove from heat and let it cool a bit. Transfer jalapeno-garlic mix to a food mill. Add cilantro (coriander leaves), yogurt or sour cream. Pulse until combined. Add lemon juice to your taste. Season with salt and pepper.
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