When I moved to Houston, I was taken to Chuy’s Mexican restaurant and experienced the most delicious, creamy, cool, and yet spicy sauce that was amazing on literally everything.
When I asked for and was denied the recipe, I went on an internet search for the recipe and found out that many people are on the same quest. There are many variations of this recipe out there on the web.
This recipe is my interpretation of the infamous sauce. With a food processor and five minutes, you will have the most addictive, flavorful condiment that you’ll want to dip or put on everything.
I embarked on this flavor journey by spending many dinners at Chuy’s (rough life, huh?) eating bowls of this delicious concoction. I took notes on the flavor notes that were especially enticing to me.
For creaminess and tang, I thought that sour cream and buttermilk would best fit this taste. The cilantro would provide that distinct herbiness that’s familiar to Tex-Mex dishes. The fresh jalapeno, I think, have a more pronounced flavor. It is more difficult to control the heat using fresh.
I added the canned chiles to hit upon a tiny note of smokiness and tang, but not heat. The lime juice just seems to bring all of the flavors together. I hope you love this sauce as much as I do.
SUBSTITUTIONS FOR CREAMY CILANTRO JALAPENO SAUCE
- For less heat, use jarred, pickled jalapenos or take out all the seeds AND veins on fresh jalapenos.
- For a thicker sauce, swap in 1 cup mayonnaise for 1 cup of the sour cream or place the sour cream in a paper towel-lined mesh strainer over a bowl in your refrigerator. Allow to sit for 2 to 3 hours to ‘drain’. Discard the liquid in the bowl. You could also reduce the amount of buttermilk, but you will also lose some of the tanginess of the sauce.
- Don’t like cilantro? Leave it out all together or substitute parsley or dill.
EQUIPMENT AND TOOLS TO MAKE CREAMY CILANTRO JALAPENO SAUCE
- Chef’s knife and cutting board
- Food processor
- Stirring spoon
- Non-reactive bowl (ceramic or glass)
- Measuring cup
Cool and creamy. Spicy and tangy. Quick and easy to make. This sauce is the perfect condiment for chips, tacos, or raw vegetables.
- 16 ounce container full fat sour cream
- 2 packages dry ranch dip mix
- 2 whole large fresh jalapenos, seeded and deveined
- 1 4 ounce can mild green chiles, drained well
- ½ teaspoon garlic salt
- ½ cup fresh cilantro leaves
- 1 whole lime, juiced
- ½ cup full fat buttermilk
- In the bowl of a food processor, add jalapenos and cilantro and process until finely chopped.
- Scrape down the sides of the bowl. Add sour cream, ranch mix, canned green chiles, garlic salt, lime juice and buttermilk and process until fully combined.
- Empty into a bowl, cover and chill at least 1 hour to allow flavors to blend.
- Serve and enjoy with tortilla chips, on top of tacos, enchiladas, or burritos – even salads.
- Serving Size: 1
OTHER WEEKNIGHT DINNER IDEAS
I literally put this amazing sauce on everything from scrambled eggs to salads. I have also been known to dip vegetables, tortilla chips, rolled deli meats and cheese chunks. It is very versatile, to say the least.
Do you know how to clean a jalapeno? Want less heat? Remove the seeds and vein. Check out this video on how to do it.