This deliciously creamy Green Taco Sauce is made with a mixture of spicy peppers, tomatillos and creamy sour cream, and avocado. It's a versatile sauce that adds a burst of flavor and a creamy consistency to any Mexican dish, and is a must-have for your next taco night! Whether you're a fan of fish tacos, Carne Asada tacos, or simply enjoy a good dip with tortilla chips, this creamy jalapeno sauce will soon become a staple in your kitchen.
The other day I was making a plate of loaded tater tots that needed just a touch of something extra. While sriracha mayo would have worked just fine, I was looking for more of a creamy, spicy sauce that would offset the potatoes. That's how this amazing sauce came to be, and can I just say, I've been using it on top of all sorts of Mexican food - tacos, nachos, inside burritos....even over eggs! It's so delicious and the perfect spicy accompaniment when you need a bit of extra kick. This will rival your favorite salsa!
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Why This Recipe Works
So many reasons!!
- Spicy! Ok, I have to admit that the first time I made this it was SPICY, spicy. Like, burn off your tongue spicy. And while I like spicy, I also prefer to keep my tastebuds intact so I had to do a little testing to figure out the ratios. Luckily the recipe below reflects that and yields the perfect amount of spice (for me at least!). But, just know that even if you taste it and find it to be on the too spicy side, you can easily fix it by adding a bit more sour cream or avocado. This recipe is super forgiving.
- Bright and tangy. I've not used many tomatillos, but they're fabulous in this sauce. And I love how they combine with the subtle heat of jalapenos and serrano peppers.
- Creamy. A little bit indulgent, the creamy richness of the sour cream and avocado tempers the heat well here and just works.
- Versatile. I love using this on everything...burritos, sheet pan nachos, tacos, enchiladas, even added to a bowl of rice or a sushi bowl. It goes great with so many dishes. It will seriously rival what you'll find at your local taco truck or favorite Mexican restaurants and will totally elevate your taco game!
Key Ingredients
Just a few simple ingredients are needed to make this creamy jalapeno dip.
- Peppers! I used poblano pepper, serrano peppers, and jalapeno pepper here for a variety and a more intense flavor. I like that the poblano adds a mild, smoky flavor that complements the heat from the other peppers. You can change these out, or adjust the amount as needed to get the level of spiciness you want.
- Tomatillos. Not familiar with tomatillos? They're those green tomatoes with a papery husk and are typically used in salsa verde recipes. They add a tangy, slightly citrusy flavor to this green taco sauce.
- Cilantro Leaves. Fresh cilantro adds a burst of herby freshness.
- Garlic Cloves. Adds depth and a nice garlicky kick.
- Sour Cream & Avocado. This creates a creamy base and helps mellow the heat.
- Lime juice and salt. A squeeze of lime enhances the flavors with a zesty kick.
How To Make Easy Green Taco Sauce With Jalapenos And Tomatillos
- Prepare the ingredients. Seed and chop the poblano, serrano, and jalapeno peppers. Quarter the tomatillos, and peel the garlic cloves.
- Blend. Add the chopped peppers, tomatillos, cilantro leaves, garlic cloves, sour cream, avocado, lime juice, and a pinch of salt to a high-powered blender or food processor. Pulse the mixture until it reaches a smooth, creamy consistency. If the sauce is too thick, add a little bit of milk to thin it out.
- Adjust the spice level. Taste the sauce. If it’s too spicy, add more sour cream, one tablespoon at a time, until you reach your desired spice level.
- Store. Transfer the sauce to an airtight container and store it in the refrigerator. It will stay fresh for up to 2 weeks.
Variations and Substitutions
There are lots of ways to customize this sauce:
- Make it milder. I get it - spice isn't for everyone. For a milder version, reduce the number of serrano peppers or substitute them with more poblano pepper. You can also add more sour cream to temper the spice if it's too spicy when you taste it.
- Roast the peppers. Roast the peppers and tomatillos before blending to add a smoky depth to the sauce.
- Swap out the sour cream. Use Greek yogurt instead of sour cream for a tangier flavor and a protein boost.
Frequently Asked Questions
This creamy green sauce is perfect for drizzling over tacos, especially fish tacos and carne asada tacos. It’s also great as a dip for tortilla chips, a topping for enchiladas verdes, or as a spread in spicy green burritos.
Store the sauce in an airtight container in the refrigerator. It will keep for up to 2 weeks. (Tip - when serving with a dish, I like to add it to a squeeze bottle, like an old school ketchup bottle, to easily drizzle the sauce.)
To make the sauce less spicy, use fewer serrano peppers or add more sour cream. For a spicier kick, include more jalapeno or serrano peppers.
Absolutely! This sauce can be made a day or two in advance and stored in the refrigerator until you're ready to use it.
If you try this creamy green taco sauce, let me know what you think in the comments below. And don't forget to tag me on Instagram @frontrangefed with a pic so I can see your masterpiece!
More Delicious Sauces & Dips
- Homemade Red Enchilada Sauce
- Easy homemade Garlic Parmesan Sauce
- 5-Minute Homemade Boom Boom Sauce
- 2-Ingredient Healthy Cottage Cheese Dip
- Sweet And Spicy Honey Sriracha Sauce
- Spicy Guacamole Fresco
- Garlic Parmesan Sauce
Recipe
Easy Green Taco Sauce With Jalapenos And Tomatillos
Ingredients
- 1 poblano chile seeded and chopped
- 1 serrano chile seeded and chopped
- 1 jalapeno seeded and chopped
- 4 tomatillos quartered
- 2 garlic cloves
- 1 cup sour cream
- 1 avocado
- 1 lime juiced
- salt to taste
Instructions
- Add all ingredients to a blender and pulse until smooth.
- Taste the sauce. If the sauce is too spicy for your preference, add a tablespoon more of sour cream, until you reach your desired level of spiciness.
- Store in an airtight container in the refrigerator for up to 2 weeks.
Notes
- Be careful when handling the peppers. The oils from the peppers that contain capsaicin can transfer to your skin. While you may not feel anything immediately, if you then touch your nose or eyes, it can cause a significant burning feeling. It helps to wear gloves when chopping the peppers, or at the very least, wash your hands well with soap and water after handling the peppers.
- This recipe makes about 2 cups of sauce.
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