# Creamy Jalapeño Sauce

Ito ay tangy, mag-atas, medyo maanghang lang, at sa totoo lang ang buong kadahilanan na ang kanilang quesadillas ay labis na nakakahumaling.

- Cuisine: Mexican
- Category: Soup
- Language: en

## Ingredients

- 12 ounce jar pickled jalapeño slices
- 1 teaspoon paprika
- 0.5 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.25 teaspoon cayenne pepper
- 0.5 cup mayonnaise
- 0.5 cup sour cream

## Instructions

1. Add the entire jar of pickled jalapeño slices, including the liquid, to a blender.
2. Blend until completely smooth, scraping down the sides as needed. The mixture should look like a thin, pale green puree with no visible chunks.
3. In a mixing bowl, combine the mayonnaise, sour cream, paprika, cumin, garlic powder, onion powder, chili powder, cayenne pepper, and salt.
4. Stir until the mixture is completely smooth and evenly seasoned.
5. Add seven tablespoons of the blended jalapeño puree to the bowl and mix until fully incorporated.
6. Transfer the sauce to an airtight container and refrigerate for at least one hour before using.

## Equipment

- blender
- mixing bowl
- airtight container

## Tips

- Start with seven tablespoons of jalapeño puree, then taste and add more if desired, increasing gradually to avoid making the sauce overly vinegary or too spicy.
- Refrigerate for at least one hour before using to allow flavors to fully develop.
- The sauce will keep in the refrigerator for up to four days.

## Source

- Original video: https://www.tiktok.com/t/ZP8yCUK3P/
- Recipe page: https://www.cliprecipe.com/recipe/79c02431-e4b9-4707-b1b3-fb8844b13984
- Extracted: 2025-12-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt