Jalapeño Cream

Jalapeño Cream


I made a huge platter of enfrijoladas last night for Monday Night Football.

Are you excited for the return of football? I’m ecstatic!! We love football!!  

With the excitement I wanted to add a little pizzazz to my enfrijoladas. I had spotted (I mean Chuls~my daughter) this Jalapeño Cream on the Food Network Magazine and we decided to give it a try.  A quick sauce studded with jalapenos and cilantro whirled through the food processor, pretty easy, but big on taste. Today for a quick lunch I drizzled it over a taco filled with roasted chicken and a few slices of jicama.

Even better the next day~ Enjoy!




Jalapeño Cream

Yield: makes 1 1/2 cups


  • 4 jalapenos, seeded
  • 1 cup cilantro
  • 1/2 mayonnaise
  • 1 garlic clove
  • juice of 1 lime
  • 1 tablespoon olive oil
  • salt
  • pepper


  1. Puree jalapeno, cilantro, mayo, garlic, olive oil and lime juice.
  2. Season with salt and pepper to taste.


recipe from Food Network Magazine, Sept 2012




  1. says

    jalapenos have such a distinct taste, one so different from other peppers, so I know this is a killer sauce… I have had a hankering to make (or put up) a few pints of roasted green hatch salsa but I think I have missed out on the hatch season… cannot find them here..
    sorry for being on the outs lately, been traveling and barely blogging at all, used up all of my pre-written posts! take care and enjoy your football season…
    Drick recently posted..New Yellow Potatoes with Herb ButterMy Profile


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