Photo by Chelsea Kyle, food styling by Rhoda Boone
This spicy condiment is ubiquitous at Tex-Mex restaurants and taco trucks all over Texas. People are shocked when they learn the light green, creamy sauce is made without avocado or dairy. Our version is full of fresh jalapeño heat and bright lime, emulsified using only neutral vegetable oil.
Recipe information
Total Time
15 minutes
Yield
Makes about 1¼ cups
Ingredients
5-6 jalapeños (depending on heat and personal preference), stemmed, seeded, coarsely chopped
4 garlic cloves, peeled
5 tablespoons fresh lime juice
1 teaspoon kosher salt
½ cup neutral vegetable oil (such as grapeseed)
¾ cup (packed) fresh cilantro leaves with tender stems
Preparation
Pulse jalapeños, garlic, lime juice, and salt in a blender or food processor until puréed. With motor running, slowly drizzle in oil until a thick sauce forms. Add cilantro and pulse a few times until chopped and incorporated. Taste and add more jalapeño, if necessary.
Do Ahead: Sauce can be made up to 3 days in advance and refrigerated.
Recipe notes
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