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Creamy Jalapeño & Lime Sauce served
Rich and smooth cream sauce with a zest of lime.

Creamy Jalapeño & Lime Sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
The marriage of cream and lime is a delicate operation, but the result is worth every effort. The meeting of sour and fatty flavours results in a sauce that is rich yet refreshing, elevating even the simplest chicken breast to a festive dish. The jalapeño does not dominate here, but hums in the background with a pleasant warmth.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 190 kcal
🌍 Cuisine Mexican

Ingredients

Equipment Needed

  • Frying pan
  • Whisk
  • Citrus zester
  • Stick blender (optional)

Allergen Information

⚠️ Milk

Instructions

1 ✓

Finely chop the jalapeño and garlic. Zest the lime, then squeeze the juice.

Tip: Only grate the top, green layer of the lime skin, the white part is bitter.
2 ✓

Sauté the pepper and garlic in the oil until fragrant. Do not brown!

Tip: Over-browned garlic can spoil the clean taste of the cream.
3 ✓

Pour in the cream. Warm it up, but do not boil vigorously.

Tip: Gentle heating protects the structure of the cream.
4 ✓

Stirring constantly, trickle in the lime juice and add the zest. Simmer on a low heat for a few minutes until thickened.

Tip: Under the influence of acid, the cream begins to thicken naturally (controlled protein coagulation).
5 ✓

Season with salt and pepper. If you want a smooth sauce, blend it, but green speckles of pepper look attractive.

Tip: Let it cool slightly before serving, it will become even creamier.

Recipe FAQ

The lemon curdled the cream!
This unfortunately happens if the cream is not fatty enough or too hot. Always add acid to fatty cream slowly, at a low temperature.
Can I use cooking cream?
Yes, in fact, due to the stabilisers in it, it is less prone to splitting than pure whipping cream.

Ingredients

  • 2 whole Fresh jalapeño peppers
  • 2 whole Lime juice
  • 1 tsp Grated lime zest
  • 200 ml Cooking cream (or double cream)
  • 10 ml Olive oil
  • 1 clove Garlic
  • 0.5 tsp Salt
  • 0.25 tsp Freshly ground black pepper