This Jalapeño Cream Sauce, popular in Nicaraguan cuisine, adds a creamy, tangy, and slightly spicy kick to your meals. Made with fresh jalapeños, cream, and garlic, this sauce pairs perfectly with grilled meats, seafood, or even as a dipping sauce for fried foods. It’s easy to make and bursting with rich flavors that balance heat with creaminess.
Why You’ll Love This Recipe:
- Versatile: Great for topping grilled chicken, steak, seafood, or even using as a dip.
- Creamy and Spicy: Combines the smooth texture of cream with the heat of jalapeños.
- Quick and Easy: Ready in just a few minutes with simple ingredients.
- Authentic Nicaraguan Flavor: A popular sauce in Nicaraguan cuisine that enhances many traditional dishes.
Key Ingredients
- Fresh Jalapeños: The star ingredient, providing heat and flavor.
- Cream: Heavy cream or sour cream gives the sauce its rich, smooth texture.
- Garlic: Adds depth and aroma to the sauce.
- Lime Juice: Provides a zesty tang that balances the richness of the cream.
- Salt and Pepper: Simple seasonings to enhance the flavors.
- Olive Oil: Used to sauté the jalapeños and garlic.
How to Make Jalapeño Cream Sauce
Step 1: Sauté the Jalapeños and Garlic
- Heat 1 tablespoon of olive oil in a small skillet over medium heat.
- Add 3-4 fresh jalapeños (sliced and deseeded for less heat, if preferred) and 2 minced garlic cloves. Sauté for 3-4 minutes until the jalapeños soften and the garlic becomes fragrant.
Step 2: Blend the Ingredients
- Transfer the sautéed jalapeños and garlic to a blender or food processor.
- Add 1 cup of heavy cream (or sour cream) and 1 tablespoon of fresh lime juice.
- Blend until the sauce is smooth and creamy. Taste and season with salt and pepper to your preference.
Step 3: Adjust the Consistency
- If the sauce is too thick, you can thin it out with a little bit of water or additional cream. Blend again until you reach your desired consistency.
Step 4: Serve
- Pour the sauce into a bowl or jar and serve immediately over your favorite dish. It can also be stored in the refrigerator for up to 3 days.
Tips for the Best Jalapeño Cream Sauce
- Control the Heat: To reduce the spiciness, remove the seeds and membranes from the jalapeños before sautéing. For more heat, keep the seeds in or add extra jalapeños.
- Fresh Lime Juice: Freshly squeezed lime juice gives the sauce a bright, zesty flavor, balancing the creaminess.
- Make It Ahead: The sauce can be made in advance and stored in the fridge, allowing the flavors to meld even more.
- Customize the Cream: You can use sour cream, crema, or even yogurt for a tangier version of the sauce.
Recipe Variations
- Cilantro Jalapeño Cream Sauce: Add a handful of fresh cilantro to the blender for a bright, herbal twist.
- Avocado Jalapeño Cream Sauce: Add half of a ripe avocado to the blender for a creamier, thicker sauce with a mild flavor.
- Spicier Version: Use serrano peppers or habanero peppers instead of jalapeños for a more intense heat.
- Smoky Flavor: Add a dash of smoked paprika or char the jalapeños before sautéing for a smoky kick.
Frequently Asked Questions (FAQs)
1. Can I make this sauce less spicy?
Yes, removing the seeds and membranes from the jalapeños will reduce the heat. You can also use fewer jalapeños or opt for a milder pepper, like poblano.
2. How long does this sauce keep?
The sauce will keep for up to 3 days in the refrigerator. Store it in an airtight container and stir before serving.
3. What can I serve this sauce with?
This sauce pairs wonderfully with grilled chicken, steak, shrimp, tacos, or even as a dip for chips, empanadas, or plantains.
4. Can I use a different type of cream?
Yes, you can use sour cream, crema, or even Greek yogurt for a tangier and thicker sauce
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