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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


  • 240 ml (1 cup) chicken stock
  • 425 g (14½ ounce) canned black beans, rinsed, drained
  • 80 g (½ cup) medium onion, peeled
  • 3 small garlic cloves, peeled
  • 3 Tablespoons olive oil
  • 30 g (2 ) jalapeños, seeded, halved
  • 75 g (½ cup) red pepper, seeded, stemmed, diced
  • 75 g (½ cup) yellow pepper, stemmed, seeded, diced
  • 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.

Chef's Notes

Recommended for Tortilla filling, gorditas, tostadas or use as a hot or cold dip.

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