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Creamy Jalapeño Salsa

Print Recipe
This bright green salsa is center-of-the-table worthy.
Course Sauces
Cuisine Mexican
Keyword jalapeno salsa, Salsa

Ingredients

  • 4 jalapeños, stem and seeds removed
  • 1 bunch fresh cilantro
  • 4 garlic cloves
  • 1 lime, juiced
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp olive oil
  • 1-3 tbsp water (to thin sauce, as needed)
  • ½ tbsp Mexican oregano (optional)

For the Cashew Cream Base

  • ½ cup soaked cashews
  • 2 garlic cloves
  • ⅛ cup water
  • pinch of salt

Instructions

  • Add all cashew cream ingredient to a blender (if using cashew cream base) *
  • Blend until very creamy smooth
  • To the cashew cream, add all remaining ingredients
  • Blend until creamy smooth, adding a tbsp of water at a time to thin the sauce until you’ve reached the desired consistency
  • Serve chilled, room temperature or warmed on the stove *

Notes

Substitute ½ cup plain vegan yogurt for the entire cashew cream base - if you prefer.
If using plain yogurt to substitute the cashew cream base, simply add all ingredients into the blender - blend until creamy smooth.
Check your jalapeños spice before using them in the recipe. If they are mild - 4 jalapeños will do. If they are spicy, keep that in mind and adjust your jalapeño content.
I like to serve this salsa warmed. To do this, I stir it in a pot on low flame with a few splashes of water - as it releases water as it heats.