Jalapeño Avocado Crema Recipe
Creamy, spicy and just a little touch of sweetness, jalapeno avocado crema is the perfect sauce for tacos, salads or as a dip.
How to Make the Best Jalapeño Avocado Crema
This jalapeño avocado crema is a versatile Mexican sauce that brings together creamy avocado with spicy roasted jalapeños for an irresistible condiment. The addition of pineapple juice provides a subtle sweetness that perfectly balances the heat, making it ideal for everything from street tacos to salads, or even served as a vibrant dip.
The beauty of this recipe lies in its simplicity—just a handful of fresh ingredients are transformed into something truly special. Roasting the jalapeños brings out their natural depth of flavor, while the creamy avocado base ensures a smooth, luxurious texture. This sauce keeps well in the refrigerator for a few days, making it perfect for meal prep.
Whether you’re hosting a taco night or looking to elevate your everyday meals, this jalapeño avocado crema is sure to become a staple in your kitchen. It pairs beautifully with grilled proteins, fresh vegetables, or warm tortillas.
Jalapeño Avocado Crema
Creamy, spicy and just a little touch of sweetness, jalapeno avocado crema is the perfect sauce for tacos, salads or as a dip.
Ingredients
Main
Instructions
Preparation
- Preheat the oven to 425°F. Coat the jalapeños with oil, sprinkle with a little salt, and place on a sheet pan. Roast in the oven for 15 minutes, turning about half way through. The jalapeños can also be roasted in a toaster oven without the need to preheat for the same time and temperature.
- Let the peppers cool enough to handle. On a cutting board remove the tops and slice in half. Spread the peppers flat and scrape out the seeds and the white 'ribbing' inside. The spicier you want it, leave more of the white ribbing and a few seeds. Give the jalapeños a rough chop.
- Remove the avocado from the skin and discard the pit. Place the jalapeños, avocado, pineapple juice, sour cream and salt to a blender or food processor. Blend on high until fully puréed, smooth and creamy.
Notes
- Adjust the heat level by leaving more or less of the white ribbing and seeds inside the jalapeños.