This creamy cilantro jalapeño sauce is bold, bright, and just spicy enough. Avocado and tahini create a rich, creamy base with pickled jalapeños adding just the right amount of heat. Dairy-free and ready in under 5 minutes.
I created this sauce out of a genuine obsession with jalapeños, cilantro, and avocado. The avocado and tahini keep it creamy without any dairy, the pickled jalapeños add a briny heat that is subtle yet addictive, and the lime brightens it all. The sauce comes together in one blender and works on just about anything savory.
Jump to:
Ingredients
- Fresh cilantro: use mostly leaves, but a few bits of stems are okay.
- Avocado: A ripe hass avocado works best.
- Fresh garlic: essential for the sauce to feel well rounded and balanced.
- Pickled jalapeños + the brine: the slices add flavor and mild heat to the sauce while the juice helps blend while also adding depth and saltiness.
- Tahini: use a natural, drippy tahini for the smoothest texture.
- Lime juice: freshly squeezed for brightness. You can omit and add an extra splash of jalapeno juice or water.
- Onion granules: adds a subtle savory depth.
- Salt: just a bit to tie all the ingredients together. Taste the sauce and adjust as needed.
- Water: needed to thin the sauce and help it blend. Start with 2 tablespoons and add more as needed.
How to make cilantro jalapeño sauce
Add all ingredients to a high-speed blender, Nutribullet, or food processor.
Blend on high for 30 seconds to a minute, or until smooth and creamy, scraping the sides and stirring as needed. Add water as needed to help blend. Taste and adjust as needed, adding more salt for flavor, lime for brightness, and jalapeno juice for heat.
How to use jalapeño cilantro sauce
This sauce works as a dressing, a spread, or a dip. A few of my favorite ways to use it:
- Tacos
- Quesadillas
- Grilled cheese
- Sandwich and wraps
- Grain bowls
- Wraps
- Roasted vegetables
- Salads
- Tofu or tempeh
- Crispy baked potatoes
- Sweet potato fries
- Use it as a dip with your favorite chip, tortilla chip, or cracker
Honestly, if hummus works on it, this sauce works too.
Substitutions
- Garlic: swap for a teaspoon of garlic granules or powder
- Tahini: substitute with unsweetened plant-based yogurt, vegan mayo, or avocado oil
- Avocado: plain hummus or unsweetened plant-based yogurt both work as substitutes. Use about ¼-1/3 cup and add a tablespoon of oil or water to help thin the sauce.
- Pickled jalapeños and brine: sold in most grocery stores, usually stocked near the pickles. Sliced pepperoncini peppers are the closest substitute as they have a similar briny quality.
Storage
Store in an airtight container in the fridge for up to a week. Thanks to the jalapeño juice and lime, the sauce won't turn brown the way plain avocado or guacamole does, making it a great way to use up a ripe avocado before it goes bad.
📋 Recipe
Creamy Cilantro Jalapeño Sauce (Vegan)
Equipment
- high-speed blender, Nutribullet, or food processor
- measuring cups and spoons
- Cutting board and knife
Ingredients
- ½ cup fresh chopped cilantro (mostly leaves, but a few stems are ok)
- 2 cloves garlic, minced
- 1 small ripe avocado (½ a large avocado)
- ¼ cup pickled jalapeño slices
- 1 tablespoon jalapeño juice (from the jar of pickled jalapeño slices)
- 1 tablespoon tahini (I used Soom organic)
- 1 tablespoon lime juice
- ½ teaspoon onion granules or powder
- ¼ teaspoon salt
- 2-3 tablespoons water to thin + more if needed
Instructions
- Add all ingredients to a food processor or high-speed blender. Blend on high for 30 seconds to a minute, scraping the sides as needed, until smooth and creamy.
- Add water a tablespoon at a time until you reach your preferred consistency. Taste and adjust as needed: more salt for flavor, lime for brightness, jalapeño juice for heat, etc.
Notes
If you're as obsessed with this sauce as I am, leave a rating and a comment below letting me know what you're drizzling it over.
xo, Morgan
Comments
No Comments