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One of Corey’s sayings in regards to food prep in the kitchen is “sauce is boss”. Thus the creation of my taco sauce. I have always preferred a creamy sauce, as opposed to a salsa or tomato based taco sauce, and I love making my own so I can adjust the flavor combinations (I have several variations of this recipe at the bottom of this page!). We love enjoying this taco sauce on tacos (especially steak tacos), sheet pan quesadillas, burritos, nachos and taco salads!

This creamy jalapeño taco sauce is a zesty, bold, and versatile condiment made with mayo, sour cream, pickled jalapeños, and a flavorful blend of spices. It’s quick to blend together and delivers the perfect balance of creamy richness, tangy heat, and smoky depth. Ideal for drizzling over tacos, bowls, nachos, or grilled veggies, it can also be easily customized with additions like avocado, lime, or cilantro to suit your taste.

Why You Will Love This Recipe:

• Quick & Easy Recipe – Just blend and serve! No cooking required and it’s ready in under 10 minutes. Made with simple ingredients that you probably already have, or can easy grab at the grocery store, and you only need a handful of ingredients!
• Bold Flavor – This flavorful sauce hits all the right notes: creamy, tangy, smoky, and spicy.
• Customizable Heat – Control the spice by adjusting the amount of jalapeños or juice.
• Versatile Uses – Perfect addition on tacos, nachos, bowls, burgers, or as a dip for veggies and fries. Pairs beautifully to enhance a variety of different dishes!
• Meal Prep Friendly – Keeps well in the fridge for up to a week, so you can elevate meals all week long.
• Crowd-Pleaser – A guaranteed hit for taco Tuesday (or any taco night), parties, or cookouts—everyone will ask for the recipe. And it’s made with fresh ingredients – double win!

Ingredients for Creamy Taco Sauce:

• 3/4 cup mayonnaise – Use a high-quality mayo for the creamiest base. You can also sub with avocado oil mayo or vegan mayo if needed.
• 3/4 cup sour cream – This adds tang and smooth texture. Greek yogurt can be used for a lighter option.
• 3 tablespoons pickled jalapeños – Adds heat and tang. Slice them finely or blend for even distribution. Adjust to taste for spice level.
• 3 tablespoons pickled jalapeño juice – Brightens the sauce and enhances the jalapeño flavor. Add more if you like it zestier.
• 2 teaspoons smoked paprika – Gives depth and a mild smokiness. Regular paprika can work, but smoked adds extra character.
• 1 1/2 teaspoons ground cumin – Earthy and warm, this is key to taco-style flavor.
• 1 1/2 teaspoons garlic powder – For savory balance. Use fresh garlic for a sharper punch if blending. You could substitute with onion powder. 
• 3/4 tsp salt – Balances flavors. Taste after blending and adjust as needed.

Instructions:

• Prepare your ingredients:
  If your pickled jalapeños are whole or in large slices, roughly chop them for easier blending. Measure out all your spices for quick mixing.
• Blend the base:
  In a blender or food processor or a high-speed blender, combine (I love this mini food processor that I use for making all my sauces:
  • 3/4 cup mayo
  • 3/4 cup regular sour cream
  • 3 tablespoons pickled jalapeños
  • 3 tablespoons pickled jalapeño juice
  • Blend on medium speed for about 30–45 seconds until smooth and flecked with bits of jalapeño.
• Add spices and season:
  Add in:
  • 2 teaspoons smoked paprika
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons garlic powder
  • 3/4 teaspoon salt
  • Blend again for 10–15 seconds until fully incorporated.
• Taste and adjust:
  Taste the sauce and adjust to your liking—add more jalapeño juice for tang, more mayo for richness, or a pinch more salt or spice if needed.
• Chill (optional but recommended):
  For best flavor, refrigerate the sauce for at least 30 minutes before serving to allow the flavors to meld.
• Serve:
  Drizzle over tacos, nachos, burrito bowls, or grilled veggies. It also makes a great dipping sauce! Store in an airtight container in the refrigerator for up to a week!

Perfect Pairings:

• Grilled or shredded chicken tacos – The creamy heat balances beautifully with smoky or citrus-marinated chicken. Serve with cotija cheese!
• Crispy fish tacos or Shrimp Tacos – Especially good with battered cod or tilapia, adding zest and richness.
• Loaded nachos – Drizzle over tortilla chips, cheese, beans, and toppings for a crave-worthy finish.
• Taco bowls – Spoon as a salad dressing over rice, black beans, lettuce, protein, and veggies for a flavor-packed bowl (throw a little lime zest on top!)
• Street corn (elote) – Use as a tangy twist in place of plain crema or mayo.
• Quesadillas or taquitos – Serve on the side for dipping or drizzle inside before folding.
• Burgers or sandwiches – Use in place of mayo for a spicy, creamy spread.
• Veggie dippers – Carrot sticks, cucumber slices, or bell pepper strips taste great dunked in this sauce.

Variations: 

Avocado Cream Sauce

• Add 1 small ripe avocado to the blender (I would add a bit 
• Reduces the need for mayo and adds a fresh, green creaminess.
• Optional: a splash of fresh lime juice to keep it vibrant.

Cilantro Lime Sauce Recipe

• Add 1/2 cup fresh cilantro leaves and 1–2 tbsp lime juice.
• Bright, herbal, and great with fish or veggie tacos.

Spicy Chipotle Jalapeño Sauce

• Add 1–2 chipotles in adobo (plus a teaspoon of the adobo sauce).
• Gives a smoky, smoky depth and a touch more heat.

Sweet & Spicy Honey Jalapeño Sauce

• Add 1–2 teaspoons honey or agave nectar.
• Balances the heat with a little sweetness—great for BBQ tacos or grilled shrimp.

Dairy-Free Version

• Use dairy-free sour cream and mayo alternatives (like coconut- or almond-based).
• Still creamy and flavorful, but vegan-friendly.

Extra-Garlic Kick

• Add a small raw garlic clove or roasted garlic for depth.
• Blends beautifully for garlic lovers!

Check out the recipe card below for this delicious sauce recipe for an easy way to enhance all that summer grilling!

Creamy Jalapeno Taco Sauce Recipe – Gluten-Free

This creamy jalapeño taco sauce is a zesty, bold, and versatile condiment made with mayo, sour cream, pickled jalapeños, and a flavorful blend of spices. It’s quick to blend together and delivers the perfect balance of creamy richness, tangy heat, and smoky depth. Ideal for drizzling over tacos, bowls, nachos, or grilled veggies, it can also be easily customized with additions like avocado, lime, or cilantro to suit your taste!

Print Recipe

Prep Time:10 minutes mins

Ingredients

• 3/4 cup mayonnaise – Use a high-quality mayo for the creamiest base. You can also sub with avocado oil mayo or vegan mayo if needed.
• 3/4 cup sour cream – This adds tang and smooth texture. Greek yogurt can be used for a lighter option.
• 3 tablespoons pickled jalapeños – Adds heat and tang. Slice them finely or blend for even distribution. Adjust to taste for spice level.
• 3 tablespoons pickled jalapeño juice – Brightens the sauce and enhances the jalapeño flavor. Add more if you like it zestier.
• 2 teaspoons smoked paprika – Gives depth and a mild smokiness. Regular paprika can work but smoked adds extra character.
• 1 1/2 teaspoons ground cumin – Earthy and warm this is key to taco-style flavor.
• 1 1/2 teaspoons garlic powder – For savory balance. Use fresh garlic for a sharper punch if blending. You could substitute with onion powder.
• 3/4 tsp salt – Balances flavors. Taste after blending and adjust as needed.

Instructions

• In a blender or food processor or a high-speed blender, combine: mayo, sour cream, pickled jalapeños, and pickled jalapeño juice.
• Blend on medium speed for about 30–45 seconds until smooth and flecked with bits of jalapeño.
• Add in: paprika, cumin, garlic powder and salt
• Blend again for 10–15 seconds until fully incorporated.
• Taste the sauce and adjust to your liking—add more jalapeño juice for tang, more mayo for richness, or a pinch more salt or spice if needed.
• For best flavor, refrigerate the sauce for at least 30 minutes before serving to allow the flavors to meld.
• Drizzle over tacos, nachos, burrito bowls, or grilled veggies. It also makes a great dipping sauce! Store in an airtight container in the refrigerator for up to a week!

Servings: 2 cups-ish