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If there’s one thing that can take a regular meal to an exceptional one, it’s a good sauce. And that’s why I’m so excited to share this creamy jalapeño sauce with you today. It tastes like the one from Taco Bell… only this version is made without oil or mayo.
In fact, once you see the ingredients for this, you might be surprised. It’s almost too easy to make. But it’s also shockingly delicious!
I recommend making this sauce at least 4 hours ahead of time, because it will thicken in the fridge and the flavors will meld. It tastes better after sitting for a bit! But it’s also still great if you’re impatient and want to use it right away.
Creamy Jalapeño Sauce Ingredients
- Almond Butter. This unexpected ingredient adds creaminess without relying on oil or mayo. I use raw almond butter, so it has no weird roasted flavor. If you can’t find this at the store, you can make homemade almond butter or use something similar, like cashew butter.
- Jarred Jalapeño Slices. These are the kind of jalapeño slices you’d expect to see at a movie theater or baseball game for nachos. I like how the pickling process makes them a little milder, so you don’t have to worry about your hands burning later from dealing with fresh jalapeño.
- Fresh Lime Juice. Taco Bell jalapeño sauce is quite tangy, so this adds the perfect amount of sour flavor and pairs well with meals like tacos, burritos, nachos, and more.
- Pantry Spices. Paprika gives it the orange-pink color like Taco Bell, and I’ve tested both sweet and smoked paprika. If you like smoky things, go with smoked paprika, but either will work. Then add a pinch of cumin, onion powder, and salt.
How to Make Taco Bell Copycat Jalapeño Sauce
Step 1:
In a high-speed blender (preferably a personal-sized blender, since this is a small batch), add 1/4 cup almond butter, 1/2 cup of water, 2 tablespoons of jarred jalapeño slices, the juice of half a lime, 1/2 teaspoon each of salt and smoked paprika, and 1/4 teaspoon each of cumin and onion powder.
Secure the lid and blend until smooth, about 60 seconds.
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Step 2:
Taste the sauce and make any adjustments you like. You can add a few more jalapeño slices if you want a spicier taste, or you can add a little extra lime juice if you want more tangy flavor.
Keep in mind that the flavor will meld more when you store this in the fridge. For example, I find the onion powder noticeable when I first taste this after blending, but it’s not nearly as noticeable when the sauce thickens in the fridge.
Once you’re happy with it, pour it into an airtight container and transfer it to the fridge. Let it chill for at least 4 hours; it will thicken as it chills.
Creamy Jalapeño Sauce (Taco Bell Copycat)
Ingredients
- ¼ cup raw almond butter
- ½ cup water
- 2 tablespoons pickled jalapeño slices (about 8-10 slices)
- 1 ½ tablespoons lime juice (from half a lime)
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon onion powder
- ½ teaspoon fine sea salt
Instructions
- In a high-speed blender (preferably a personal-sized blender, since this is a small batch), add the almond butter, water, jalapeño slices, lime juice, smoked paprika, cumin, onion powder, and salt. Secure the lid and blend until smooth, about 60 seconds.
- Taste the sauce and make any adjustments you like. Add a few more jalapeño slices for more heat, or a little extra lime juice for more tang. Once you're happy with it, pour it into an airtight container with a lid and transfer it to the fridge. Let it chill for at least 4 hours; it will thicken when chilled. Or use it right away if you don't mind a runnier consistency.
Notes
Nutrition
More Recipes to Try
- Creamy Chipotle Sauce (also Taco Bell inspired)
- Healthy Tacos (with Sneaky Fiber)
- Instant Pot Quinoa Burrito Bowls
If you try this recipe, please leave a comment and star rating below to let me know what you think.
This recipe looks delicious and something my husband would love with everything. Keep working on the taco pizza! That would definitely be a hit in our house.
Thanks, Christine! We’ve used it on EVERYTHING for the past two weeks (even burgers). I’ll be working on the Mexican pizza idea again– do you guys prefer with or without meat?