Sweet jalapeno sauce is tasty with cream cheese and crackers, or baked appetizers. The honey and lime make it a nice teriyaki like glaze to use on vegetables. It’s sweet, spicy, tangy and delicious! Y’all know I love a good sausage. If we’re talkin’ sweet hot sausage, then I’ll be your best friend.
Jalapeno Sauce (Creamy, Roasted, Vegan)
This naturally vegan jalapeno sauce is made without avocados, mayo, or yogurt, but it’s still a smooth and creamy jalapeno sauce! It’s made with roasted jalapenos to maximize flavor.
PREP TIME5 minutes
COOK TIME30 minutes
ADDITIONAL TIME10 minutes
TOTAL TIME45 minutes
- 8 medium jalapenos (more or less depending on size, about 12 ounces)
- 1/2 sweet onion (cut into quarters)
- 4 medium cloves garlic (ends cut off)
- 1/3 cup + 2 Tablespoons grapeseed oil (separated, or other neutral oil of choice)
- 1/2 teaspoon fine sea salt (plus more to taste)
- Preheat the oven to 350 F (176 C).
- Cut the tops of the jalapenos off. Slice the jalapenos in half lengthwise, and use a spoon to remove the seeds and ribs.
- On a large rimmed baking sheet lined with parchment paper, spread out the jalapenos (cut side up), onion, and garlic. Drizzle with 2 Tablespoons grapeseed oil and sprinkle with 1/2 teaspoon salt. Bake for 30 minutes.
- Let the peppers cool for a few minutes after coming out of the oven, then place the peppers, onion, and garlic in a food processor. Use the parchment paper to act as a funnel to transfer any of the flavorful oil or liquid from the baking pan to the food processor.
- Turn the food processor on, and slowly drizzle the remaining 1/3 cup grapeseed oil in while the food processor is running. Let the food processor run for an additional 4 minutes to emulsify the sauce.
As you’re prepping the jalapenos, you may want to taste the inside of one of the tops to get an idea of how spicy the jalapenos you’re working with are. If you’re working with extraordinarily spicy jalapenos, you may want to cut down on the number used.
If your skin is sensitive to spice, I’d recommend wearing disposable gloves while you handle the jalapenos. It’s also helpful to wash your hands with dish soap immediately after handling them.
I prefer this sauce served room temperature, but it’s also delicious served cold.
The BEST Honey Jalapeno Ranch Dressing
Loaded with incredible flavor, this Honey Jalapeno Ranch is sweet, creamy, tangy, and spicy! Not to mention it can be made in less than 5 minutes! Perfect as a dip or a salad dressing, this quick and easy Jalapeno Ranch will become a weekly staple in your home.
We love to throw together healthy salads with amazing dressings throughout the year! This Grilled Chicken Cobb Salad has a mouthwatering Spicy Buttermilk Ranch Dressing that you won’t be able to get enough of, and the Creamy Poppyseed Dressing on this Strawberry Spinach Salad is absolutely addictive!
I love pantry staples recipes that take no time to make. This Honey Jalapeno Ranch is ready in just 5 minutes and it is SO easy. All you have to do is toss the ingredients together in a blender (or food processor), pulse for 30-60 seconds, and you’re done! How simple is that? It takes less time than picking up a salad dressing at the supermarket. Quick and easy recipes make like so much easier!
Now when I say this dressing is spicy I mean it. It’s spicy! You first taste the cool creamy sour cream and then the heat of the jalapeno sneaks up on you. It’s the perfect blend of sweet and spicy. If you’re not the biggest fan of spicy food, use half a jalapeño instead, and make sure you remove all of the seeds as well!
As this dressing makes a total of 2 cups, I always have plenty to last throughout the week. This Jalapeño Ranch recipe is perfect as a salad dressing, taco or burrito topping, or as a dip for grilled chicken, fries, or pizza!
Ingredients for Honey Jalapeno Ranch Dressing
- Jalapeño: Spicy and hot, I added one jalapeño to this creamy jalapeño ranch recipe, with the seeds removed. If you want extra heat just leave the seeds in!
- Honey: Honey is mixed in for sweetness and flavor. It is delicious!
- Sour Cream: I chose sour cream as the main base of this Jalapeño Ranch recipe as it is super creamy and thick. When mixed with the other ingredients, it becomes the perfect density for a dip or salad dressing.
- Herbs: Garlic and cilantro make this dressing pop! You could also throw in some dill, parsley, or chives if you love that herby ranch flavor.
- Lime: Lime brings a hint of acidity, cutting through the honey.
How to make Jalapeno Ranch Dressing in a Blender
It couldn’t be easier – just 2 steps:
- Add everything to a blender. Add garlic, sour cream, jalapeno, honey, cilantro, and lime juice to a blender. Throw in a couple of teaspoons of some extra herbs like dill, parsley, and chives if desired.
- Blend! Pulse the ingredients for 30 seconds and then scrape the sides of the blender with a rubber spatula. Pulse for another 30 seconds or until the dressing is smooth and creamy. Store in the fridge until ready to serve.
How Can I make this Honey Jalapeno Ranch spicier?
There are a couple of options! You can leave the seeds in instead of removing them entirely. The seeds hold the main heat of spicy peppers and definitely give this Honey Jalapeno Ranch dressing a boost! Another option is adding an extra half or whole jalapeño. I would start with half and add more as needed.
If you want to make it a little less spicy, use half a jalapeño with the seeds removed.
Jalapeño Hot Sauce
This homemade Jalapeño hot sauce recipe will spice up your favorite meals adding that traditional vinegar-based hot sauce flavor that you made from scratch. This hot sauce has a medium spice with notes of sweetness that come through from the sweet peppers in that traditional vinegar base you know and love.
This year we decided to garden and grew a ton of jalapeño peppers and sweet peppers that we didn’t know what to do with. The idea for creating this simple hot sauce came from the abundance of jalapeños that we had and needed to use before they went bad.
Even if you don’t garden you can still find these ingredients all year round at any local grocery store. We eat a lot of hot sauce so we needed a way to be able to make something that’s simple and versatile to add to a multitude of different foods. The idea is that you can make this all year round and when you run out you can always make more. It’s made similar to our cayenne pepper hot sauce and it is so simple.
To make this hot sauce you will need only six ingredients.
Jalapeños were used since they were always readily available, not too spicy and we love the flavor.
Red sweet peppers add to the color of the hot sauce and give it a slightly sweet note in the background.
White vinegar is one of the most neutral in flavor, so we decided to use it in order to let the other ingredients develop and show through.
The onion and garlic add an additional sweet flavor that enhances the overall sauce and they go well with a lot of different foods.
Finally, the salt to tie all the ingredients together.
- Green hot jalapeño peppers
- Sweet Peppers
- White Vinegar
How to make Jalapeño Hot Sauce
This homemade jalapeño hot sauce is simple to make. You will need a cutting board, knife, medium saucepan, a blender, and a strainer.
Your going to start by rough chopping all of your ingredients and adding them to your medium saucepan with vinegar and salt. Cook all the ingredients together. Allow the ingredients to cool. Blend and strain the ingredients together and bottle the liquid.
- Preperation. Start by chopping all of the vegetables into smaller pieces. Chop the pieces close to the same size for even cooking throughout. Put all of the ingredients together in a medium saucepan.
- Cook. On medium high heat you are going to cook all of the ingredients together on the stovetop bringing the mixture to a boil. Once at a boil you will lower the temperature to a simmer and cook for 10 minutes, stirring the ingredients occationally throughout the entire process. After simmering for 10 minutes turn off the stove and remove the saucepan from the heat and allow to cool to room temperature.
Hint: Ensure you are cooking the contents with the stovetop vent on and if possible the windows open to ensure the room is well ventilated.
- Blend. Pour room temperature ingredients into a blender or food processor. Finely blend all ingredients together into a smooth slurry. Once smooth strain the slurry into a bowl using a fine mesh strainer. Press the pulp in the strainer to ensure all of the liquid is removed.
- Store. You can pour the hot sauce in a bottle or in a sealable jar. Refridgerate the contents or you can use it immediately. Will store if properly handled, stored and sealed for up to 6 months.
- Sweet Pepper – if you cannot find the small red variety one red bell pepper will work.
- White Vinegar – you can use apple cider vinegar. The hot sauce may have a slightly sweeter taste and overall will not look exactly the same color.
- Jalapeños – for a milder hot sauce you can remove some of the seeds and ribs. Make sure you taste your jalapeños to know how spicy or mild they are to get an idea of how spicy your sauce will turn out.
- Ninja blender
- mesh strainer
- medium saucepan
- sauce bottles
- cutting board
- chopping knife
- silicone spatulas
- Keep stored in the refrigerator for up to 3 months.
Creamy Jalapeño Sauce
Chill :2 hrs
Total:2 hrs 15 mins
|Nutrition Facts (per serving)|
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
The famous restaurant Chuy’s is home to all things delicious but is especially close to many Tex-Mex connoisseurs thanks to their simply perfect creamy jalapeño sauce. A tangy combination of jalapeño peppers and cilantro balanced by dairy and mayonnaise, this sauce is as versatile as it is tasty. Serve it with wings, poppers, chips, quesadillas, or drizzle over tacos, burritos, or on a no-bean chili. Use it as dressing for salads, add it to a side sauce to wraps and sandwiches, or dress cold pasta or potato salads with it. A slice of flatbread with jalapeño sauce and feta cheese? Yes, please! The sky is the limit with this sauce, and making it is as easy as inhaling a whole vat by yourself.
Our copycat version of this famous sauce is quickly prepared, but like many great dressings and dips, it’s best when prepared at least an hour or two in advance or made the day before you plan to serve it. If you love it as much as we do, make a bigger batch by doubling the ingredients, storing the sauce in the refrigerator, and using it within one week.
- 1 cup sour cream
- 1 cup mayonnaise
- 1/3 cup buttermilk
- 1/2 cup cilantro, packed
- 1/2 cup pickled jalapeño pepper rings, plus more to taste
- 3 tablespoons jalapeño pickling brine from the jar
- 1 (1-ounce) packet dry ranch dressing mix
- 1/2 teaspoon garlic powder
- 1 pinch kosher salt, or to taste
- 1 tablespoon lime juice
- 2 tablespoons tomatillo salsa, optional
Steps to Make It
- Gather the ingredients.
- In a bowl, combine the sour cream, mayonnaise, buttermilk, cilantro, jalapeño pepper rings, jalapeño pickling brine, ranch dressing mix, garlic powder, a pinch of salt, and lime juice. Stir well to blend.
- Pour the sauce mixture into a blender or food processor and pulse until smooth. Taste and add the tomatillo salsa, if using, or add extra jalapeño pickle juice or buttermilk to thin.
- Pour the dip into a container or jars and refrigerate until serving time, ideally for at least 2 hours.
- Serve creamy jalapeño sauce in a small bowl with poppers, chicken wings, tortilla chips, quesadillas, or any favorite main or side.
Do I need to remove the cilantro stems?
When using cilantro as an ingredient in a dip or sauce, there’s no need to de-stem it. The stems are flavorful with no bitterness. Stems also add extra texture to the sauce. Discard very large, thick stems, but don’t worry about the smaller ones. Parsley stems, on the other hand, are somewhat bitter, so only the leaves should be used in recipes.
- Buttermilk and sour cream are similar in flavor and acidity. If you don’t have buttermilk, replace it with more sour cream, thinned with a small amount of milk. Plain, unsweetened yogurt or Greek yogurt is another good option. Whisk a small amount of milk into the yogurt until it is the consistency of buttermilk.
- For more heat, add a fresh seeded and coarsely chopped jalapeño pepper to the blender, or increase the amount of pickled jalapeño pepper rings.
- For a thicker dip, replace all or part of the buttermilk with more sour cream and cut back on the pickle juice.
- For a thinner sauce, which is an amazing dressing for a vegetable or taco salad, thin it out with extra buttermilk. If you don’t often use buttermilk, you can freeze whatever you don’t use in ice cube