Jalapeño Cream

Jalapeño Cream Sauce in a pottery bowl with a wooden spoon and napkin and jalapenos and peppers on wooden board

This creamy delicious Jalapeño Cream Sauce a great way to add some pizazz to any taco, sandwich or burger. Because it’s made with light sour cream, it’s lower in calories and points. And because it’s made with jalapeños and garlic, it’s full of zip. A little goes a long way.  It makes a fabulous fish taco sauce! If you use less than a tablespoon, then it doesn’t even count as a smart point! Woo hoo! I use a tiny bit as a substitute for mayo on my turkey sliders. Yum!

Be creative and discover your own uses for this wonderful Jalapeño Cream! 1 smart point per 1 tablespoon, if you use 2 t. then it doesn’t count as any points on the recipe builder in the Weight Watchers ap. I now put a little of it on just about everything! Instead of using mayonnaise or cream cheese on sandwiches, I use just a tiny bit of this. It’s great on my turkey sliders,  in my Lentil and Bean Chili, on Chipotle fish tacos, on pinto beans with cilantro and tomatoes. It’s one of the things I prep every Sunday so I’m ready to stay on track for the week.

How to Make Jalapeño Cream Sauce in pictures:

jalapeno peppers, red peppers, garlic on a cutting board with knife

Cut off the stems of the jalapeños and peppers and deseed them.

Jalapeno peppers and garlic in a food processor with blade

Place peppers and garlic in a food processor (paid link) and chop finely. You can also do this by hand but I would rather use food processor (paid link).

non stick skillet with olive oil spray, olive oil spray next to pan

Spray a nonstick skillet (paid link) with olive oil spray (paid link). Heat until hot.

garlic, jalapeno peppers and peppers in a non stick skillet with a plastic spatula

Sauté lightly until garlic is browned. Do not burn garlic. Cool slightly.

clear glass bowl with Jalapeño Cream Sauce, spatula and light sour cream container in background

Fold mixture into sour cream.

Jalapeño Cream sauce in a glass bowl with spatula on a granite counter top

Let sit a few hours if possible to enhance the flavor but it’s ready now. This Jalapeño Cream Sauce keeps for about 2 weeks or as long as the sour cream isn’t past the expiration date.

Jalapeño Cream Sauce in a pottery bowl with a wooden spoon and napkin and jalapenos and peppers on wooden board
Try it on fish tacos, as a sandwich spread for my turkey sliders, as topping for baked potatoes, on top of Mexican Beef and Bacon Soup or chili!

 

Jalapeño Cream Sauce

Amy Lawrence
This creamy delicious Jalapeño Cream Sauce is a great way to add some pizazz to any taco, sandwich or burger. Because it's made with light sour cream, it's lower in calories and points but because it's made with jalapeños and garlic, it's full of zip. A little goes a long way.  If you use less than a tablespoon, then it doesn't even count as a smart point! Woo hoo! I use a tiny bit as a substitute for mayo on my turkey sliders. Yum! Be creative and discover your own uses for this wonderful Jalapeño Cream! 1 smart point per 1 tablespoon, if you use 2 t. then it doesn't count as any points on the recipe builder in the Weight Watchers ap 🙂  It lasts about 2 weeks in the refrigerator.
Weight Watchers Points: 1 point per tablespoon for all plans
Prep Time 5 mins
Cook Time 3 mins
Total Time 8 mins
Course Sauce
Cuisine American/Mexican
Servings 1 cup of Jalapeño cream sauce
Calories 8 kcal

Ingredients
  

  • 1 c. light sour cream
  • 2 jalapeños or Thai red peppers, or combination -stem cut off and deseeded
  • 3 garlic cloves
  • 1 t. oil or use your Misto sprayer in a non-stick pan

Instructions
 

  • In a food processor, combine jalapeños and garlic. Process until finely chopped.
  • In a small skillet, add oil (or use non-stick pan and Misto sprayer), heat until hot.  Add jalapeño mixture. 
  • Sauté lightly until garlic is browned. Do not burn garlic. Cool slightly.
  • Fold mixture into sour cream. Keep in refrigerator up to 10 days or as long as sour cream is good.

Notes

In the picture, the peppers look red, that's because in this picture I used a combination of jalapeños and Thai Red Peppers.

Nutrition

Serving: 1cupCalories: 8kcalCarbohydrates: 1gProtein: 0.2gFat: 0.4gSaturated Fat: 0.1gCholesterol: 0.3mgSodium: 1.1mgFiber: 0.3gSugar: 0.5gVitamin A: 6.8IUVitamin C: 13.5mg
Tried this recipe?Let us know how it was!

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Amy Lawrence

Amy Lawrence is passionate about good food, losing and maintaining weight. She has combined her talents and love of cooking to produce delicious healthy recipes to help her followers stay on track. A military brat who has lived all over the U.S and Germany is an example for women who have had many successful careers in life, including special ed teacher, tea room owner, cookbook author, and publisher.

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