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–+ servings
A bowl of guacamole and chips, accompanied by taco truck green sauce, on a wooden table.
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5 from 5 votes

Easy Taco Truck Green Sauce Recipe

Creamy and not too spicy, this Taco Truck Green Sauce Recipe is dreamy! Loaded with authentic Mexican flavors, this raw green salsa is perfect as a dip, on tacos, or as a side dish to eggs. Ready in just 15 minutes or less!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Sauces & Condiments
Cuisine: Mexican
Keyword: dip, easy, green salsa, jalapeno dip, quick, raw, sauce, side dish, spicy, tacos, vegan, vegetarian
Servings: 1 cup of sauce
Calories: 67kcal
Author: Bethany Galloway

Ingredients

  • 6 jalapeno peppers
  • 1/2 red onion chopped (or white or yellow onion)
  • 2 garlic cloves
  • 1 lime juiced
  • 4 tbsp light olive oil or another neutral tasting oil, see note 4
  • 1/2 tsp salt

Instructions

  • Begin by adding warm water to a pot on the stove and bringing it to a boil. 
  • Add the jalapenos and boil them whole for 10 minutes until they are soft.
    Jalapenos boiling in a stainless steel pot on the stove.
  • While the jalapeño peppers are boiling, juice the lime, and chop the onion into large chunks and add them to a large bowl.
    Ingredients in a stainless steel bowl.
  • When the jalapeno peppers have finished boiling, carefully remove them from the water. I used tongs to gently take them out of the water.
    Green peppers in a bowl of water, perfect for adding a zesty kick to your tacos from the taco truck.
  • Slice the stems off of the peppers.
    Two green peppers on a cutting board with a knife, perfect for adding to your taco truck's green sauce.
  • Add the jalapenos to the ingredients in the large bowl and blend them with a hand blender. You can also use a food processor to do this.
    A metal spoon is being used to mix ingredients in a bowl, including a taco truck green sauce.
  • Garnish this creamy jalapeño salsa with fresh cilantro if desired, and dig in

Notes

  1. Boil the jalapenos whole, taking care not to slice off the stems until after they’re cooked. This helps with the flavor and keeps the spicy seeds inside (which we want!).
  2. Like it hotter? Try serrano or poblano peppers!
  3. I like to keep mine in a squeeze bottle for easier pouring, especially if the peppers are spicier than usual!
  4. Stick to healthy oils if you can! I opted for olive oil which is incredibly good for you in its raw form. Avocado oil is also a great option for this creamy jalapeno sauce. I tend to avoid vegetable oil, sunflower oil, and grapeseed oil as they’re not as healthy.
  5. Store in an airtight container in the fridge for up to a week.

Nutrition

Serving: 1g | Calories: 67kcal | Carbohydrates: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 146mg | Sugar: 1g