Creamy Cilantro Jalapeño Sauce (Vegan)
A bold and creamy cilantro jalapeño sauce made with avocado, tahini, pickled jalapeños, and fresh garlic. Dairy-free, ready in under 5 minutes, and works as a finishing touch on just about anything savory.
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
The sauce will thicken as it chills in the fridge. Thin with a splash of water or jalapeño juice and stir well before serving.