Ready in less than 5 minutes, this Jalapeño Sour Cream uses minimal ingredients for a creamy, deliciously tangy, and spicy sauce that is my favorite on flautas, but also great with tacos, nachos and more.
Whenever my mom would make chicken soup it was almost guaranteed we'd have mole or flautas de pollo the next day. I especially liked when she would make flautas and serve them with a simple, but delicious, sour cream and pickled jalapeño sauce.
The combination of silky smooth sour cream with tangy and spicy pickled jalapeños is the perfect complement to those crispy rolled tacos. Plus, it adds a great pop of flavor to many other Mexican dishes too.
You will be surprised at just how easy this flavorful condiment is to make, so let me show you.
Why You'll Love This Recipe
- Creamy and Spicy: The creaminess of sour cream and the spiciness of jalapeños peppers create this delicious sauce.
- Great Flavor: The jalapeños give the sour cream a deliciously tangy and spicy flavor.
- Few Ingredients: Only 3 ingredients, including salt, are needed in this recipe.
- No Cooking Needed: This cream is easy and fast to prepare and is ready to use as soon as it is blended.
- Versatile Condiment: Great as a dip, spread, or topping for tacos, flautas, nachos and so much more.
- Pickled Jalapeños: These vinegary, tangy jalapeños and their pickling juice are the key flavor in this concoction. Find them in jars or cans in the Latin section of most supermarkets or online.
- Mexican Crema: Mexican crema has a milder flavor than sour cream and it is not as thick. Many grocery stores carry Mexican crema in the dairy section.
- Salt: Just a touch of kosher salt enhances the flavors of the jalapeños and cream.
See recipe card for quantities.
If you cannot find Mexican crema, substitute regular sour cream with a little bit of milk to achieve the desired consisteny.
Use dairy-free sour cream and almond milk for a dairy-free option.
How to Make Jalapeño Cream
1. Add Ingredients to Blender
- Add pickled jalapeños, jalapeño juice, crema and salt to a blender or food processor.
- Then, blend until well combined.
- Check consistency and add more jalapeño juice or a couple of tablespoons of milk if needed.
How to Serve
Serve drizzled on top of flautas de pollo or pork flautas or on the side for dipping.
Also add it to tacos, burritos, or nachos. It is great as a dip with tortilla chips or fresh vegetables too.
How to Store
Store in the refrigerator in an air-tight container for up to one week.
I don't recommend freezing it as the texture and consistency of the sour cream will become watery and unappetizing.
Tips and Variations
- Chop up some of the onions and carrots that come with the pickled jalapeños and mix them into the cream mixture for some texture and added flavor.
- To minimize the spice, use gloves to remove the seeds and ribs where most of the spice comes from or choose cans labeled mild.
- If you want more spice, add another one or two jalapeños.
- Experiment adding in garlic or garlic powder, onion powder, or other seasonings for some variations in flavor.
- Smother the flautas with the sour cream mixture, top with grated cheese and place under the broiler until the cheese is bubbling and golden. The flautas will absorb some of the sauce and slightly soften, making this into something like an enchilada dish.
Pickled jalapeños are jalapeños that have gone through a brining process and are kept in a liquid mixture made up of vinegar and spices. Many pickled jalapeños will also come with pieces of carrots, onions or garlic in the jars or cans, which add flavor to the overall mixture and have amazing flavor to themselves too.
Yes, pickled jalapeños are spicy, but some are labeled "mild."
Pickled jalapeños have a strong vinegar flavor. They are tangy, spicy with some acidity.
I hope you enjoy! If you give this recipe a try please leave me a comment with a star rating below. Follow me on Instagram, Facebook and Pinterest to stay in touch, and don’t forget to subscribe to my newsletter.
Jalapeño Sour Cream
- Blender or food processor
- 1 cup Mexican sour cream see notes
- 2 pickled jalapeños
- 4 tablespoon pickled jalapeño juice
- salt to taste
- Place the cup of Mexican sour cream in a blender or food processor.
- Add the pickled jalapeños, pickled juice, and salt to taste.
- Blend until smooth.
- You can substitute 1 cup of regular sour cream and ¼ cup of milk if you don't have Mexican sour cream.
- Use dairy-free sour cream and almond milk for a dairy-free option.
I love pickled jalapeño! The flavor with the sour cream was perfect.
Hi Jacqueline, I agree. Such a great combination! Thank you!