Zesty Jalapeño Sauce Recipe

Wash and trim

Rinse jalapeños, tomatoes, and cilantro. Remove stems from jalapeños. If you prefer less heat, halve the jalapeños lengthwise and scrape out seeds and membranes with a spoon; otherwise leave them whole for maximum heat.

Rough chop

Quarter the tomatoes and roughly chop the onion and garlic so they blend more evenly. Roughly chop cilantro stems if using larger stems—leaves and tender stems are fine.

For a brighter raw sauce skip this step. To mellow and deepen flavors: heat a dry skillet over medium-high heat. Add tomatoes, halved jalapeños (cut side down if halved), and onion pieces. Roast, turning occasionally, until charred spots appear and vegetables have softened, about 6–8 minutes. Remove and let cool slightly.

Place the jalapeños, tomatoes, onion, garlic, and cilantro into a blender or food processor. Add lime juice, white vinegar, olive oil, honey (if using), kosher salt, cumin, smoked paprika, and black pepper.

Pulse to combine, then blend on medium-high until the sauce reaches your desired texture: a few short pulses for a chunkier salsa-like sauce, or 30–60 seconds for a smooth pourable sauce. If the sauce is too thick, add 1 tablespoon of water at a time (up to the 2 tbs suggested) until you reach desired consistency. For a creamier, emulsified texture, stream in the neutral oil while blending.

Taste and adjust seasoning: add more salt for savory balance, more lime juice or vinegar for brightness, or a little honey if it needs sweetness to balance the heat. If too spicy, fold in 1–2 tablespoons of neutral oil or a few tablespoons of sour cream/yogurt (not listed) to mellow heat.

Transfer sauce to a clean jar or airtight container. For best flavor, refrigerate at least 1 hour to let flavors marry. Sauce will keep in the refrigerator for up to 1 week or can be frozen for up to 3 months.