Creamy Jalapeño Cilantro Salsa

I’ve been on a tight budget lately, which means less eating out and more cooking at home. But that also means I’ve been craving the things I usually love to order from restaurants.

One of those cravings? The creamy jalapeño cilantro salsa from Lucha Libre in San Diego. It was creamy, spicy and it had this herby heat that just clung to every bite. Ugh. For yearssss, that was my go-to comfort food. I used to drown their surf and turf burrito (with chicken instead of steak) in it . To this day, I haven’t found anything close to that salsa anywhere else.

And honestly—I have no idea what they put in it to make it taste so damn good and addictive. Low-key, I don’t even want to know, because then I might never eat there again. 😂 So I was like, okay Jess, just make your own salsa this week. Because I know making my own is cheap, easy, and always leaves me feeling proud of myself. The ingredients are simple, it makes a big batch, it lasts a long time, and it tastes amazing.

This week I’m drizzling it over seared cod tacos—corn tortillas, charred just right, piled with crisp cabbage. Simple, fresh, perfect. Sometimes that’s all you need.

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Time: About 15 minutes start to finish (10 minutes roasting + 5 minutes blending)

Ingredients

• 3 fresh jalapeños, roasted or blistered (remove seeds for less heat)

• 1 packed cup fresh cilantro (leaves + tender stems)

• ½ cup Mexican crema (or sour cream)

• ¼ cup mayonnaise (for body and sheen)

• ¼ cup crumbled cotija cheese (optional, but adds that salty depth)

• 2 garlic cloves

• Juice of 1 lime

• ½ teaspoon salt (taste and adjust)

• 2–4 tablespoons water (to thin to desired consistency)

Directions

• Roast the jalapeños: Char them directly over a flame, under the broiler, or in a hot dry skillet until blistered. Cool slightly.

• Blend: In a blender or food processor, combine jalapeños, cilantro, crema, mayo, cotija, garlic, lime juice, and salt.

• Adjust: Blend until smooth and creamy. Add water, 1 tbsp at a time, until it drizzles but doesn’t run.

• Taste test: Want more tang? Add lime. More richness? Extra cotija. More heat? Toss in a fresh jalapeño slice.

Storage

• Container: Store in an airtight glass jar or container.

• Fridge life: Keeps up to 5–7 days chilled.

• Pro tip: Stir before using—sauces with crema and mayo can thicken slightly in the fridge.

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To Pour With It 🍸

By now you’ve got the sauce, maybe even those cod tacos on your plate. But let’s be honest—food like this deserves a drink. A little something in your glass turns dinner into a whole experience. Here’s what I’d order if we were out together (or what you can grab from Trader Joe’s and call it a night):

Wine

• Albariño – crisp, citrusy, refreshing—basically the lime wedge of wines.

• Sauvignon Blanc – bright, herbal, fresh—like cilantro’s best friend.

• Dry Riesling – fruity but not sweet—perfect for cooling down jalapeño heat.

• Sparkling Rosé – light, bubbly, fun—keeps every bite feeling fresh.

Cocktail

• Spicy Paloma – tequila, grapefruit, chili salt. Zesty with a kick.

• Mezcal Margarita – smoky, tart, lime-forward—dances with the salsa’s heat.

• Gin + Tonic with Cucumber – crisp, cooling, simple. Your palate cleanser.

• Lychee Martini (with gin) – floral, fruity, unexpected. A perfect curveball.