Fresh jalapenos are arriving soon, have you tried making this Jalapeno Hot Sauce yet?
It's still one of the most popular recipes on the site, and I love keeping some in the fridge for a quick blast of zippppp!
It's super easy to make, so for any green hot sauce lovers out there.... please consider giving this one a go, you won't be disappointed!
How To Make Jalapeno Hot Sauce
This batch relies on a single pound of fresh Jalapeno peppers.
That turned out to be 11 of these medium-sized beauties:
We'll start by sweating 1/2 onion and 2 whole, peeled garlic cloves over medium heat in some oil.
Once the onion is starting to brown you can add:
1 teaspoon Mexican oregano What is Mexican Oregano?
1/4 teaspoon cumin (optional)
some freshly cracked black pepper
Briefly cook and then add:
the rinsed, de-stemmed jalapenos
3/4 cup white vinegar
1/2 cup water
1/2 teaspoon salt
Bring to a simmer and then add everything to a blender along with:
8-10 sprigs cilantro
the juice of 1 lime
And now give it a good whirl!
I usually leave it a bit chunky but you can always blend it thinner if you want.
Hello fireball Jalapeno Hot Sauce!
Give it a taste but keep in mind it has real zip, so maybe a small taste only 🙂
If all went according to plan then even the smallest of tastes should have:
Fiery sharpness from the jalapenos
Lip-smacking tang from the vinegar
Hint of sweetness from the browned onions
A bit of extra flavor and depth from the Mexican oregano
It's got a fresh, vibrant flavor that you won't get from store-bought hot sauces. Awesome 🙂
And with the amount of vinegar in each bottle it should keep for at least a month in the fridge. (Note: instructions not designed for long term canning or preserving.)
A pound of jalapenos will make enough hot sauce for three 5 oz. bottles.
For storage you can either save your old hot sauce bottles, buy some for a buck each on Amazon, or simply use a small Mason jar.
This Jalapeno Hot Sauce will work anywhere you employ your normal hot sauce, with a special nod to egg dishes. Like this Egg Breakfast with Jalapeno Sauce. That's definitely one way to wake up in the morning 🙂
And if you like the idea of making your own hot sauce on a regular basis then here are two other options on the site to consider:
Both of those are just as easy to make as this one. And yes, there is something quite satisfying about making a hot sauce that beats the pants off the watered down versions that have become the norm 🙂
Enjoy!
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Jalapeno Hot Sauce
Ingredients
- 1 lb. jalapeno peppers (approx. 10 jalapenos)
- 1/2 onion
- 2 garlic cloves
- 3/4 cup white vinegar
- 1/2 cup water
- juice of 1 lime
- 1/2 teaspoon salt
- 1 teaspoon Mexican oregano
- 1/4 teaspoon cumin (optional)
- 8-10 cilantro sprigs
- freshly cracked black pepper
Instructions
- Give the jalapenos a good rinse and de-stem them. Be sure to wash your hands after handling them. More info on handling hot chiles.
- Saute a roughly chopped 1/2 onion and 2 whole, peeled garlic cloves in a glug of oil over medium heat.
- Once the onion is browning you can add 1 teaspoon Mexican oregano, some freshly cracked black pepper, and 1/4 teaspoon cumin (optional). Briefly cook until fragrant and then add: the de-stemmed jalapenos, 3/4 cup white vinegar, 1/2 cup water, and 1/2 teaspoon salt. Bring to a simmer and then add everything to a blender.
- Add 8-10 sprigs cilantro and the juice of 1 lime to the blender. Combine well or to your desired consistency. I usually leave it a bit chunky but you can always blend it thinner.
- Add mixture to three 5 oz. bottles or a small Mason jar. Store in the fridge where it will keep for at least a month.
Notes
Disclaimer: Yes, there are affiliate links on this page. That means I get a small percentage of the sale if you decide to try out one of the linked products, at no additional cost to you. But my opinion is not for sale and I only recommend products that I actually use and trust. Email me if you have questions about this.
Want to see the latest recipes? Try this awesome Birria de Res:
And these Black Bean and Rice Enchiladas:
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B Troy Horvath
I’m from Los Angeles but I’ve been living in Italy for a year now and there IS ABSOLUTELY NO HOT SUACE available in stores here. I was really missing the green pepper Choula sauce-this recipe nailed it. (I only used a third of the amount of jalapeño) thank you so much, you truly made my week 🥹♥️
Patrick
Ahh good to hear, so glad you tried this one out Troy! Cheers.
Elizabeth Davis
Just made using our homegrown jalapeños. They’re so much spicier than store bought. Wondering how to tame the heat —and I LOVE super hot sauce.
Patrick
Ahh great news, glad to hear the heat hasn't officially left jalapenos 🙂
Martin malone
I made this recipe on 10-13-25, i used 18 small mostly red jalapenos, a whole onion, fresh oregano "a mistake, i think i should have used dried" the fresh didn't add enough flavor, 2 limes, and 2 tablespoons of sugar "another mistake, too sweet" the batch made 4 1/2 halfpint jars, its very HOT! But also very mild flavor and too sweet for my taste, works good on a hotdog wrapped in a flour tortilla and on eggs (all i've eaten it with so far) im not complaining, at least you got me working on it, next batch i'll use the dried oregano and leave out the sugar
Patrick
Hey Martin thanks for your note! Yeah sweetness can dominate the palate so I think it's worth another go without any sugar. Cheers.
Lauren
Do you think this would freeze well? We like hot sauce but it takes us a long time to use it up!
Patrick
Hey Lauren! Most likely yes, but to be honest I haven't tried freezing this recipe yet. Cheers.