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Jalapeno Crema Recipe

A tangy sour cream dip with a subtly spicy kick of jalapenos and fresh cilantro. It’s delicious as a dip for tortilla chips or veggies.

This creamy spicy jalapeno crema recipe is so easy to make. It’s perfect for taco night or a buddha bowl!

In a blender or food processor, combine all of the ingredients. Blend until smooth and creamy.


A creamy and tangy jalapeno crema is a quick and easy sauce to make that pairs perfectly with a variety of foods. It is a perfect addition to tacos, burritos, fajitas, chicken wraps, buddha bowls, and more! This Tex-Mex dipping sauce is also great for drizzling over salads and grilled vegetables.

The ingredients for the jalapeno crema recipe include cilantro, sour cream, onion, jalapenos, garlic, lime, and salt. It is a simple recipe that takes less than 5 minutes to make.

You can serve this sauce right away or you can store it in an airtight container for up to a week in the refrigerator. This dip is not very thick or creamy, so you can add a small amount of water if needed to thin it out.

To prepare this sauce, you first boil the jalapenos and onion for about 15 minutes. After boiling, you can either add them to the food processor or you can blend them with a blender. I recommend doing the latter to get a nice and smooth texture for the sauce.

Once the jalapenos and onion have boiled, transfer them to the food processor along with garlic, oil, and salt. Process until smooth and creamy, about 4-5 minutes.

This emulsified sauce is what makes the jalapeno crema so creamy and delicious. It is a must-have condiment for your pantry!

I like to keep a bottle of this Jalapeno Crema on hand in my kitchen for when I need a quick and easy creamy and tangy sauce for tacos, fajitas, or burritos. I also like to use this as a dipping sauce for a variety of foods including tortilla chips, guacamole, taquitos, and more!

You can use a high speed blender to make this luscious creamy jalapeno crema. You can soak the cashews for 20 minutes to soften them before blending.

You can also substitute silken tofu or soy products for the cashews in this vegan recipe. It is best to eat this dipping sauce within 24 hours of making it, as the flavors will change and brown on top over time. If you want to store this dipping sauce, place it in an airtight container and cover with a piece of plastic wrap. This will help delay the browning process just a little bit.

Prep Time

This jalapeno crema recipe is a creamy and spicy sauce that is perfect for spicing up tacos, nachos or even a simple salad. It is made with a variety of ingredients that are vegan and dairy-free.

To make the sauce, start by soaking your cashews in very hot water for about 20 minutes to soften them. Then, drain and rinse them and add them to your blender jar along with the jalapeno pepper, lime juice, cilantro, apple cider vinegar, salt and fresh, cool water. Blend until smooth, stopping to scrape down the sides if needed.

You will want to use the largest blender jar you have so that the mixture will come out of the blender completely smooth and without any large chunks of cashew. The blending process may take a while, so be sure to stop the blender and scrape down the sides as necessary.

Once the ingredients are combined, blend until creamy and smooth, about 60 seconds. Then, taste and adjust spiciness and thickness as needed.

If you like your sauce spicy, feel free to add more jalapeno or a pinch of red pepper flakes. You can also stir in a little fresh lime juice to cut through the heat.

When you are ready to serve the sauce, pour it over grilled meat or vegetables. It’s also great as a dipping sauce for chips or tortillas.

This crema can be made up to 3 days in advance and stored in the refrigerator until ready to use. It will thicken and brown on top as it sits in the fridge so do not store for longer than 48 hours as this will affect the flavor.

To assemble the bacon cream cheese jalapeno poppers, first make the filling by stirring together the cream cheese, shredded cheddar cheese, green onions, garlic and cilantro. Next, stuff the jalapenos halves and place on a baking sheet lined with parchment paper. Finally, sprinkle with bacon bits and bake until the jalapenos are soft and the bacon is crispy.

These jalapeno poppers are one of my favorite appetizers to make for game day, or any time of the year! They are a fun twist on the traditional jalapeno popper and they are super easy to make.

Cook Time

This creamy jalapeno crema is the perfect dipping sauce for a variety of Mexican foods! It’s easy to make and incredibly delicious, too!

It’s great on chicken fajitas, tacos and burritos. You can also use it to top taco salads or cheese quesadillas. You can even serve it with tortilla chips!

You can add more or less jalapeno peppers and seeds depending on your taste. I recommend starting with a small amount of jalapeno peppers with seeds removed and adding more until you get the right level of spice that you like.

Boil the jalapeno peppers and onion for about 15 minutes, or until they soften up. You don’t want them to be too mushy, but just soft enough that they can be pierced with a fork easily.

Blend the jalapeno peppers, garlic, lime juice and salt until smooth in a blender or food processor. Process for about 4-5 minutes, or until a thick and creamy sauce forms. Then drizzle in the oil slowly until everything is emulsified and very creamy, about another 4-5 minutes.

Once incorporated, pour into a clean and dry glass bottle or container, reseal and store in the refrigerator until ready to use. It can be stored for up to 48 hours (but the tops will start browning after a few days).

I love to use this jalapeno crema on fajitas, chicken wraps, sandwiches and in buddha bowls. It’s also the perfect dipping sauce for vegetables and tortilla chips!

This recipe makes a lot of crema, so you may need to double it if you plan on using it for a large crowd. It’s delicious as a dipping sauce, but I prefer to use it as a dressing on a salad or ensalada de nopales.

If you’re looking for a dairy-free version of this creamy jalapeno crema, I suggest making it with cashews instead. They are a popular choice for a vegan cream sauce because of their neutral flavor and slightly sweet, creamy texture.

This creamy jalapeno crema is a great alternative to the jarred variety and makes a fantastic party dip! It’s easy to make and will be a hit at any Cinco de Mayo gathering.

Total Time

A jalapeno crema is a creamy, dairy-free alternative to the traditional sour cream dip. It is a great addition to tortilla chips, guacamole and salads.

The process of making this vegan, nut-free, and gluten-free dip or dressing is simple and takes only a few minutes. It is also very easy to store in an airtight container and will keep for 5-7 days in the fridge.

To make this creamy jalapeno crema you will need cashews, lime juice, apple cider vinegar, cilantro, and salt. Start by soaking your cashews for 20 minutes to soften them up. Once they are soaked, drain them and rinse them thoroughly. Add them to a high speed blender along with the jalapeno pepper, lime juice, and cilantro. Blend on high for about 60 seconds, stopping and scraping the sides of the blender if needed.

You can serve this sauce as a stand-alone appetizer or smother it on tacos, nachos, and other Mexican or Tex-Mex inspired dishes. It will also work as a dip for vegetables and chips.

This recipe can be made ahead, allowing you to save it for later use. The sour cream may also be stored in an airtight container for up to 10 days, as long as it is not exposed to direct sunlight.

As a final note, this jalapeno crema is the perfect companion for the luscious and flavorful bacon corn soup below. It is the perfect complement to the smoky bacon in the recipe and pairs well with a glass of California Chardonnay or other voluptuous white wine.

For those studying for an exam, the best advice is to allocate your study time into two buckets: one that is content heavy with little or no practice and the other that is practice-heavy with a bit of content. This will allow you to spend more time on the topics that will have the biggest impact on your exam score and less time on the ones that don’t.

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