Silky, rich, and intensely jalapeño-forward, this creamy green sauce gets its luxurious texture without dairy, mayonnaise, or avocado. Tender jalapeños, onion, and garlic are blended in a Vitamix with avocado oil to create a smooth, glossy emulsion with fresh pepper flavor and a bright touch of lime. Perfect for tacos, grilled meats, seafood, eggs, sandwiches, and tortilla chips.

Ingredients

• 12 ounces fresh jalapeños, about 6 large peppers
• 3 ounces red onion, roughly chopped
• 4 garlic cloves
• 3/4 teaspoon kosher salt, plus more to taste
• 1/2 cup avocado oil
• 2 teaspoons fresh lime juice, plus more to taste
• 2 to 6 tablespoons reserved cooking liquid, if needed

Preparation

1. Cook the Vegetables: Place the jalapeños, onion, and garlic in a saucepan. Add just enough water to cover. Bring to a gentle boil, then immediately reduce the heat to a low simmer. Cook for 10 to 12 minutes, or until the jalapeños are tender enough to pierce easily with a fork but are not falling apart.
2. Reserve the Cooking Liquid: Before draining, reserve about 1/2 cup of the cooking liquid. Drain the vegetables thoroughly and allow them to steam-dry for 2 to 3 minutes.
3. Begin Blending: Transfer the jalapeños, onion, garlic, and salt to a Vitamix. Secure the lid, begin on the lowest speed, and gradually increase to medium-high. Blend for 20 to 30 seconds, using the tamper if necessary, until completely puréed.
4. Emulsify the Sauce: Reduce the Vitamix to medium speed. Remove the lid plug while keeping the lid securely in place. Slowly drizzle the avocado oil through the opening in a thin, steady stream while the blender continues running.
5. Finish the Emulsion: Once all the oil has been incorporated, increase to high speed and blend for 30 to 45 seconds, or until the sauce is pale green, glossy, exceptionally smooth, and creamy.
6. Add the Lime: Reduce the blender to low speed. Add the fresh lime juice and blend for about 10 seconds.
7. Adjust the Consistency: Taste and adjust the salt or lime juice as needed. If the sauce is thicker than desired, add the reserved cooking liquid 1 tablespoon at a time, blending briefly after each addition, until the desired consistency is reached.
8. Chill and Serve: Transfer to a covered container and refrigerate until ready to serve. The sauce can be served immediately, but a short rest in the refrigerator allows the flavors to meld.

Cook’s Notes

• Do not overcook the jalapeños. They should be completely tender but not mushy. Excessive cooking dulls both their fresh flavor and green color.
• A Vitamix produces an especially smooth, restaurant-style texture and helps create a stable emulsion.
• Add the avocado oil slowly. Drizzling it into the running blender is what creates the sauce’s thick, creamy texture.
• Avoid blending at high speed longer than necessary. A Vitamix can generate enough heat to further cook the peppers and dull their flavor and color.
• For stronger garlic flavor, simmer 3 garlic cloves with the peppers and add 1 raw garlic clove directly to the Vitamix.
• For a milder sauce, remove some or all of the jalapeño membranes and seeds before cooking.
• For additional heat, replace 2 to 4 ounces of the jalapeños with serrano peppers.
• Avocado oil works especially well because its mild flavor allows the jalapeños to remain the dominant flavor.
• The lime should brighten the sauce without making it taste distinctly citrusy. Begin with 2 teaspoons and add more only after tasting.
• For a subtle roasted variation, blister 1 or 2 of the jalapeños under the broiler or on a grill and simmer the remaining peppers as directed.
• Refrigerate in a covered container and use within several days. If minor separation occurs, briefly re-blend in the Vitamix.

Serving Suggestions

• Pork, chicken, beef, or fish tacos
• Breakfast tacos and burritos
• Grilled shrimp or fish
• Grilled chicken or pork
• Quesadillas and nachos
• Eggs and breakfast potatoes
• Roasted potatoes or vegetables
• Burgers and sandwiches
• Taco or rice bowls
• Grilled corn
• Tortilla chips

Beverage Suggestions

• Classic Margarita
• Paloma
• Mexican lager
• Crisp Pilsner
• Sparkling lime water
• Agua fresca