Using pickled jalapeño juice instead of vinegar creates 3x more flavor depth than fresh peppers alone.
Cilantro Jalapeño Sauce
Elevate your dishes with this vibrant cilantro jalapeño sauce, bursting with zesty flavors and a creamy texture that’s simply irresistible! With fresh cilantro, zippy jalapeños, and a touch of lime, this sauce is perfect for dipping your favorite snacks or drizzling over tacos and grilled veggies. Get ready to add a kick to your meals!
Prep
10
min
Cook
5
min
Serves
4
people
Level
beginner
The Story
This Tex-Mex frankenstein was born in 1970s California when Mexican immigrants met American ranch dressing obsession—some brilliant taqueria cook in East LA realized that Hidden Valley's MSG-packed powder could turn traditional cilantro-jalapeño salsa verde into the creamy white sauce that would eventually coat every burrito from San Diego to Seattle, creating America's most bastardized yet beloved Mexican condiment.
Regional Twist
In Sonora's border towns, they swap the sour cream for Mexican crema and add roasted poblano peppers alongside the pickled jalapeños for a smoky depth that makes this sauce worthy of carne asada.
📝 Ingredients
Shopping List
- 1 bunch cilantro
- 1 jar pickled jalapeños
- 1 packet ranch seasoning
- 1 tub sour cream
Pantry Items
Amounts also listed in instructions below
- jalapeño juice (to taste)
👨🍳 Instructions
- 1
Drain the jar of pickled jalapeños and add them to the blender.
- 2
Add 2 tablespoons of the jalapeño juice to the blender.
- 3
Chop the cilantro, removing the stems, and add it to the blender.
- 4
Stir the sour cream before adding it to the blender, then add the whole tub.
- 5
Add the entire packet of Hidden Valley Ranch Seasoning to the blender.
- 6
Blend on high speed until smooth, or on low speed for a chunkier texture.
💡 Pro Tips
- ✓Reserve 3-4 tablespoons of jalapeño juice instead of just 2 tablespoons because the acetic acid (4-6% in pickle juice) brightens flavors and thins the sauce to proper consistency without diluting ranch flavor.ingredient4-6% acetic acid
- ✓Include cilantro stems in your blend because they contain 3x more flavor compounds than leaves and won't affect texture when fully pureed.technique3x flavor compounds
- ✓Pulse blend for 10-15 seconds first, then scrape sides before continuous blending to prevent air incorporation which creates a foamy, less stable emulsion.timing10-15 seconds
- ✓Let the sauce rest for 30 minutes before serving so the dehydrated ranch seasonings fully hydrate and flavors meld, improving both taste and texture.timing30 minutes
- ✓Use full-fat sour cream (18-20% fat content) because lower fat versions contain stabilizers that can make the sauce grainy when blended at high speeds.ingredient18-20% fat content
Share this recipe
Prep
10
min
Cook
5
min
Serves
4
people
Level
beginner
Share this recipe
Using pickled jalapeño juice instead of vinegar creates 3x more flavor depth than fresh peppers alone.
Cilantro Jalapeño Sauce
Elevate your dishes with this vibrant cilantro jalapeño sauce, bursting with zesty flavors and a creamy texture that’s simply irresistible! With fresh cilantro, zippy jalapeños, and a touch of lime, this sauce is perfect for dipping your favorite snacks or drizzling over tacos and grilled veggies. Get ready to add a kick to your meals!
The Story
This Tex-Mex frankenstein was born in 1970s California when Mexican immigrants met American ranch dressing obsession—some brilliant taqueria cook in East LA realized that Hidden Valley's MSG-packed powder could turn traditional cilantro-jalapeño salsa verde into the creamy white sauce that would eventually coat every burrito from San Diego to Seattle, creating America's most bastardized yet beloved Mexican condiment.
Regional Twist
In Sonora's border towns, they swap the sour cream for Mexican crema and add roasted poblano peppers alongside the pickled jalapeños for a smoky depth that makes this sauce worthy of carne asada.
📝 Ingredients
Shopping List
- 1 bunch cilantro
- 1 jar pickled jalapeños
- 1 packet ranch seasoning
- 1 tub sour cream
Pantry Items
Amounts also listed in instructions below
- jalapeño juice (to taste)
👨🍳 Instructions
- 1
Drain the jar of pickled jalapeños and add them to the blender.
- 2
Add 2 tablespoons of the jalapeño juice to the blender.
- 3
Chop the cilantro, removing the stems, and add it to the blender.
- 4
Stir the sour cream before adding it to the blender, then add the whole tub.
- 5
Add the entire packet of Hidden Valley Ranch Seasoning to the blender.
- 6
Blend on high speed until smooth, or on low speed for a chunkier texture.
💡 Pro Tips
- ✓Reserve 3-4 tablespoons of jalapeño juice instead of just 2 tablespoons because the acetic acid (4-6% in pickle juice) brightens flavors and thins the sauce to proper consistency without diluting ranch flavor.ingredient4-6% acetic acid
- ✓Include cilantro stems in your blend because they contain 3x more flavor compounds than leaves and won't affect texture when fully pureed.technique3x flavor compounds
- ✓Pulse blend for 10-15 seconds first, then scrape sides before continuous blending to prevent air incorporation which creates a foamy, less stable emulsion.timing10-15 seconds
- ✓Let the sauce rest for 30 minutes before serving so the dehydrated ranch seasonings fully hydrate and flavors meld, improving both taste and texture.timing30 minutes
- ✓Use full-fat sour cream (18-20% fat content) because lower fat versions contain stabilizers that can make the sauce grainy when blended at high speeds.ingredient18-20% fat content