Mexican jalapeno taco sauce. Squeeze some of this tear-inducing sauce on your taco and dream of Acapulco. And make sure you have some tissues ready in case your nose starts running, (like mine did). This is a simple taco sauce that packs some heat, but it’s a good heat and tastes great.
I’m on a taco kick, and I’m going to do a series of posts that feature tortillas and simple ingredients, which pack a lot of flavor. Flavor is what I’m talking about. And tacos are a pretty healthy indulgence while providing a good amount of satisfaction. Just skip the high-fat additions like sour cream and heavy amounts of cheese. You can get a lot of flavor with low-fat ingredients.
Mexican jalapeno taco sauce is just four ingredients. Lime juice, garlic, jalapenos and cilantro. Stick it all in a blender and let it rip for 3 or 4 minutes until everything is well blended and smooth.
Pour the sauce into a squeeze bottle and store it in the refrigerator. It should last for 3 or 4 weeks. Use it as a topping for traditional ground beef tacos or anything else you can think of that needs some spice and heat. I can imagine steamed green vegetables or even as a sauce on grilled chicken. Slice up some radishes, extra jalapeno and garnish with a little more cilantro. Yum.
The simple recipe is below!
And Be Sure to Check Out these Tasty Recipes:
- Spicy Grilled Shrimp Tacos
- Wicked Good Fish Tacos
- Jalapeno Potatoes au Gratin
- Easy Homemade Flour Tortillas
- Dijon Bechamel on Cauliflower and Broccoli
Mexican Jalapeno Taco Sauce
- 3 limes juice of 3 limes , 1/2 cup
- 10 medium garlic cloves
- 2 jalapeno peppers , stems removed
- 1 large handful fresh cilantro , (1 cup)
- 1/2 tsp. kosher salt
- Place all ingredients in a blender and blend until the ingredients are smooth.
- Store in a squeeze bottle in the refrigerator.
- Store in an air-tight container refrigerated for up to 4 weeks.