Jalapeno crema recipe

Jalapeno Cream Sauce - Love of Food Network

This Chuy's Creamy Jalapeño Recipe will be a delicious part of your next Taco Tuesday, breakfast burrito, or chips and dip session.

This cilantro lime jalapeno crema is one for the books! Adding a jalapeno crema sauce to tacos, nachos, or quesadillas is a great way to add a flavorful punch. Now, let's dive into making avocado lime jalapeno dressing for your own Mexican fiesta!

Creamy Jalapeno Cilantro Salsa is a quick and easy, restaurant style, jalapeno cilantro salsa that goes great with beef, pork and chicken.

Dips are one of my absolute favorites! And this Jalapeno Dip has the most perfect spicy, tangy combination that will make you want to make it everyday!! YES, it really is that good!

Our Cream of Jalapeno Soup is a spicy, exciting take on a creamy comfort stew! It’s as creamy as it is spicy, with a bunch of fresh herbs and a heaping helping of smooth avocado to tone down the heat. Give this unique, spicy vegetable soup a try — it’s a combination like no other!

"Perfect for gatherings or a casual snack, this Avocado Jalapeño Dip combines creamy avocado, zesty lime, and a kick of jalapeño heat for a refreshing twist on traditional dips. Blended with cream cheese and Mexican crema, this dip is effortlessly cr

Creamy jalapeno sauce is an at home copycat of the famous Taco Bell sauce. It combines the irresistible flavor of ranch, jalapenos, and various spices to make a zesty dip that is perfect for all your favorite Mexican inspired foods.

A smooth and creamy avocado crema sauce that gets a kick from blistered jalapeños and garlic. Spoon this over burrito bowls or on top of burgers. There's really nothing that isn't enhanced by the tangy rich flavors of this sauce. Gluten-free and keto friendly.

Creamy Jalapeno Sauce: A super spicy, creamy green sauce good on everything from chips to tacos. Reverse-engineered after much experimentation, it's made with jalapenos, onions, garlic, oil, salt, and lime juice. Cook the veggies, blend into a puree, and create an emulsion with oil for a mayo-like creaminess. Season with salt and lime juice, and store in squeeze bottles.