This gem of a sauce is finally getting its own little space on my site instead of being buried deep in recipes like my Taco Pizza and Masala Burgers. To be honest, Im not even sure how or when I came up with this recipe but I do know it’s the single most made item in my house! It goes on everything from my enchilada eggs, to being the perfect dip to my Tandoori Wings & Tandoori Veggies Quesadillas! It’s zesty, spicy and just balances a lot of spicy dishes really well with it’s creaminess and brightness!
Here are some tips that will help you make this exactly the way I do at home!
Tip #1: Use a Food Processor or Mini Chopper, NOT a blender!
Using a high speed blender or a nutribullet will give you a super neon and liquidy sauce which will taste delicious, but it’s not going to look right! Which is why I prefer using a food processor ( I have this one and LOVE it) but I also reach for my small mini food chopper!
Tip #2: Swap Outs for a Healthier, or Mayo Free Version
If you don’t eat eggs, I’m a huge fan of Hellman’s Vegan mayo which will not alter the original taste of this at all and is a great swap out for regular mayo. If you want to swap out mayo all together, you can use a combination or only the following ingredients in place of it: yogurt, greek yogurt, avocado, or sour cream. You can play around with a combination of these and see what you like. As always I suggest making the original first so you can compare!
Tip #3: Adjusting Salt & Spice!
This recipe does NOT call for any additional salt because mayo is already salty. However if you’re swapping out mayo for any other ingredient you will need to taste and adjust the salt.
Crack Sauce not spicy enough for you? Jalapeños vary in spice from batch to batch so feel free to use serrano peppers or thai green chilis for more spice!
Tip#4: Storing & Shelf Life
Crack sauce is best stored in an air tight container in the refrigerator and is good for about 5 days. I love storing it in a Squeeze Bottle like this one so it’s easier to drizzle on anything and everything without making a mess!
Jalapeno Cilantro Sauce
1/2 cup Hellman's Mayo
1 cup cilantro, chopped small
1-2 jalapeños, halved (leave seeds in for more heat, take out for less heat)
1/2 tsp cumin powder
1 garlic clove
2 tsp freshly squeezed lime juice (more to taste)
- Place the garlic, jalapeño, cilantro in the food processor and blend until everything is finely blended.
- Once it is blended well, add the remaining ingredients and continue until all ingredients are well incorporated.
- Serve immediately or refrigerate!