Jalapeño Cream

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.

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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 and chop finely. You can also do this by hand but I would rather use food processor.

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

Spray a nonstick skillet with olive oil spray. 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!
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Jalapeño Cream Sauce in a pottery bowl with a wooden spoon and napkin and jalapenos and peppers on wooden board

Jalapeño Cream Sauce

  • myWW Points:1 point per tablespoon for all plans
  • Author: Amy Lawrence
  • Prep Time: 5 minutes
  • Cook Time: 3 minutes
  • Total Time: 8 minutes
  • Yield: 1 cup of Jalapeño cream sauce 1x
  • Category: Sauce
  • Method: Sauteing
  • Cuisine: American/Mexican

Description

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.


Scale

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

  1. In a food processor, combine jalapeños and garlic. Process until finely chopped.
  2. In a small skillet, add oil (or use non-stick pan and Misto sprayer), heat until hot.  Add jalapeño mixture. 
  3. Sauté lightly until garlic is browned. Do not burn garlic. Cool slightly.
  4. 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.

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