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Black Bean and Jalapeño Sauce

This spicy Mexican sauce can be served as a hot or cold dip, or used to enhance tortilla filling, gorditas, and tostaditas.

Black Bean and Jalapeño Sauce


  • 15 ml (1 Tablespoon) olive oil
  • 3 medium garlic cloves, peeled
  • 425 g (1 can) black beans, drained, rinsed
  • 80 g (½ medium) yellow onion, peeled, diced
  • 1 jalapeño, seeded, quartered
  • 75 g (1 medium) red pepper, seeded, chopped
  • 75 g (½ cup) yellow pepper, seeded, chopped
  • 240 ml (1 cup) vegetable stock, or chicken stock
  • 1 teaspoon ground cumin
  • 1 teaspoon chilli powder
  • 60 ml (¼ cup) water


  1. Heat a Sauté pan over medium heat. Add the olive oil and the next 5 ingredients. Sauté for 5 minutes. Set aside.
  2. Place remaining ingredients and half of the sautéed mixture into the Vitamix container and secure lid.
  3. Select Variable 1.
  4. Turn machine on and slowly increase speed to Variable 10, then to High.
  5. Blend for 4-5 minutes or until heavy steam escapes from the vented lid.
  6. If sauce is getting too thick (sauce should be spreadable) add a little more water or stock.
  7. Reduce speed to Variable 4 or 5 and remove the lid plug. Add remaining sautéed mixture through the lid plug opening.
  8. Blend for an additional 5 seconds.

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