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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Adam Smith
Very good recipe. I've been making hot sauce and have started using an electric pressure cooker instead of stove top. The air can get toxic when cooking peppers and the pressure cooker can go outside. About 10-14 mins in cooker then cool, high speed blender and then through a wire mesh strainer using wooden spoon. I transfer to plastic squeeze bottles (condiment type) and then into glass hot sauce bottles (so much easier and no mess).
Make your own paper hot sauce labels on printer, cut and adhere to bottle by wetting the label with milk and paper towel
We cook dry beans in pressure cooker after the peppers and this will capture any residual heat leftover in the pressure cooker.
Patrick
Hey thanks much for your tips Adam! Cheers.
Brian Johnson
Did any one else get way more than 3 5oz bottles
Richard Brooks
Perfect.This seasons organic garden provided all the freshest ingredients at the peak of my jalapeno harvest.my family enjoyed this so much I made 5 batches.My only substitution was wild marjoram for the Mexican oregano.
Patrick
Ahh great to know, so glad the fam enjoyed this one Richard! Cheers.
Drew McIntyre
Making this tonight! Going to can it in small mason jars so it can last longer.
Patrick
Thanks Drew!
Michael
Love this recipe our Mexican restaurant have these green and red hot sauces, doesn’t matter which one you take there on Fire. 😤
Thank you for this recipe!!!
Patrick
Cheers Michael.
Ms Dawn Michelle Hanson
I’m going to make this now, lol. However, I’m thinking to take out the seeds on about 1/2 the peppers. I have a over abundance of jalapeños from my garden this year, so love the recipe, can’t wait to taste it, but hubby doesn’t like as hot as I do..hope it comes out delicious, thanks
Lori Martinez
Can this recipe be hot bath preserved for longer storage?
Patrick
Hey Lori! Sorry I can't give a better answer but I haven't tried any long term preserving with this recipe. Cheers.
Tracy Cherry
How would you alter this recipe to be appropriate for canning/long term storage?
Patrick
Hi Tracy! Sorry but I haven't tried any long term preserving with this recipe yet. Cheers.
Basmah
How long do I simmer the peppers for?
Patrick
Hey Basmah! You can just bring the mixture up to a simmer/boil and then blend it. Cheers.
Bridget
How long is it good for in the fridge? I know it says “at least a month” but wondering what’s the longest we can keep it around?
Patrick
Hi Bridget! Sorry I can't give an exact answer to this one, but I've never kept it around to the point where it's going bad. I usually eat it within a matter of weeks and I don't really do any long term preserving with it. Cheers.