“That green stuff!” 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 which 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!
Enjoy!
Mexican Jalapeno Taco Sauce
Print Pin RateIngredients
- juice of 3 limes , 1/2 cup
- 10 medium garlic cloves
- 2 jalapeno peppers , stems removed
- 1 large handful fresh cilantro , (1 cup)
- pinch of kosher salt
Instructions
- Place all ingredients in a blender and blend until the ingredients are smooth
- Store in a squeeze bottle in the refrigerator.
Yum; I LOVE this stuff! Joe had made this while I was gone. When I got home, I didn’t know there was a squeeze bottle of the sauce in the frig, but I did see a little bit in a bowl so I grabbed a tortilla and scraped it up and I was in heaven. My mouth is watering just thinking about it. Joe promised that we would have it on tacos tomorrow night. Taco Tuesday!