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Jalapeno Hot Sauce Recipe

May 13, 2022 By Patrick 123 Comments

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This Jalapeno Hot Sauce is still one of the most popular recipes on the site, have you made it yet?!

It’s super easy to make and I love keeping some in the fridge for a quick blast of zippppp!

For any green hot sauce lovers out there…. please consider giving this one a go, you won’t be disappointed! 

Here's an easy recipe for a batch of homemade Jalapeno Hot Sauce. It uses a pound of jalapenos so consider yourself warned! mexicanplease.com

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:

1 lb. jalapeno chile peppers

We’ll start by sweating 1/2 onion and 2 whole, peeled garlic cloves over medium heat in some oil. 

Adding Mexican Oregano and cumin to the onion

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

Adding a single pound of jalapenos to the pan

Bring to a simmer and then add everything to a blender along with:

8-10 sprigs cilantro
the juice of 1 lime

Adding ingredients to a blender

And now give it a good whirl!

I usually leave it a bit chunky but you can always blend it thinner if you want. 

Green hot sauce after blending together all the ingredients

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

 Here's an easy recipe for a batch of homemade Jalapeno Hot Sauce. It uses a pound of jalapenos so consider yourself warned! mexicanplease.com

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.

Three 5 oz. bottles of Jalapeno Hot Sauce

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.

Here's an easy recipe for a batch of homemade Jalapeno Hot Sauce. It uses a pound of jalapenos so consider yourself warned! mexicanplease.com

This Jalapeno Hot Sauce will work anywhere you employ your normal hot sauce, with a special nod to egg dishes.  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:

Habanero Hot Sauce

Chipotle Hot Sauce

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 🙂

Buen Provecho. 

For up-to-date recipes follow me on Instagram,  Facebook,  Pinterest,  TikTok,  YouTube.

Here's an easy recipe for a batch of homemade Jalapeno Hot Sauce. It uses a pound of jalapenos so consider yourself warned! mexicanplease.com

Jalapeno Hot Sauce

Here's an easy recipe for a batch of homemade Jalapeno Hot Sauce.  It uses a pound of jalapenos so consider yourself warned!  Note: instructions not designed for canning or long term preserving.
4.5 from 54 votes
Print Pin Rate
Course: Side Dish
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 48
Calories: 202kcal
Author: Mexican Please

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

It's best to use a non-reactive pan for this recipe -- I've mistakenly used my cast iron pan in the past and the acidity will eat away some of the pan's seasoning.
More info on the best chile peppers to use for hot sauce.
I recently made a batch using Serranos instead of Jalapenos:   Serrano Hot Sauce
Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

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:

Beef Birria tacos

 

And these Black Bean and Rice Enchiladas:

plate full of black bean enchiladas

 

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Filed Under: Most Popular, Most Recent, Salsas, Vegetarian

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Reader Interactions

Comments

  1. Tanner

    May 10, 2021 at 7:59 am

    So I have one comment and what’s the carb count for something like this

    Reply
    • Patrick

      May 10, 2021 at 1:31 pm

      Hi Tanner. I just checked and it’s 38g carbs for the whole recipe. So if you’re using it a few drops at a time it should be well under 1 gram carbs per serving. Cheers.

      Reply
  2. Laura

    May 3, 2021 at 9:23 am

    5 stars
    We love hot sauce, and this recipe is spot on! We have a large jalapeño plant that produces super hot peppers, so we follow this recipe exactly, but with 8 or 9 oz of peppers partially seeded, and it’s plenty spicy! We now put this sauce on a lot more foods – eggs, seafood, and almost anything savory or fried. Thank you for sharing this!!!

    Reply
    • Patrick

      May 3, 2021 at 2:38 pm

      Thanks Laura! So glad to hear you have plenty of fresh jalapenos for this recipe. Cheers.

      Reply
  3. Clif

    April 24, 2021 at 11:27 am

    5 stars
    Made this today and it’s great!

    Reply
    • Patrick

      April 26, 2021 at 12:15 pm

      Thanks Clif!

      Reply
  4. Lizette du Preez

    March 23, 2021 at 10:38 pm

    I can’t find Mexican oregano in South Africa, can I use normal oregano?

    Reply
    • Patrick

      March 26, 2021 at 2:06 pm

      Hey Lizette! I would probably just omit it as you can still get a good result without it. Cheers.

      Reply
  5. Sydney

    February 22, 2021 at 4:08 am

    Hi Patrick – this looks like an awesome sauce and I’ll definitely be making it for my dad’s birthday. I just have a quick question though. Your recipe is for fresh sauce that will last a month or so, but do you think it would can well also? I want to give it all to him but he won’t eat three bottle in one month, I imagine!

    Reply
    • Patrick

      February 22, 2021 at 3:39 pm

      Hey Sydney! I haven’t tried any long term preserving with this recipe so it’s tough for me to say how well the flavor will hold up, sorry I can’t give a better answer! Cheers.

      Reply
  6. John

    February 4, 2021 at 3:38 pm

    How long is this sauce good for?

    Reply
    • Patrick

      February 5, 2021 at 1:59 pm

      Hi John, it’ll keep for at least a month when stored in the fridge. Cheers.

      Reply
  7. Debbie

    January 26, 2021 at 12:05 pm

    Patrick, can this sauce be frozen?

    Reply
    • Patrick

      January 26, 2021 at 3:13 pm

      Hey Debbie! Technically yes, but I have to admit that I don’t really freeze sauces like this as I’m usually disappointed with the results. Cheers.

      Reply
  8. Tricia Draze

    January 4, 2021 at 8:33 am

    5 stars
    We LOVED it!!!! we made it AS IS and it was excellent. Since jalapenos are sometimes hot and sometimes not, I opted for seeding half. It had plenty of heat. Since I love cumin. I used it too. Its a keeper…

    Reply
    • Patrick

      January 8, 2021 at 1:07 pm

      Thanks Tricia, so glad this one was a hit for you. Cheers.

      Reply
  9. Maya Luna

    December 19, 2020 at 10:45 pm

    5 stars
    how many cups does the recipe yield ?

    Reply
    • Patrick

      December 21, 2020 at 1:49 pm

      Hey Maya! With medium-sized jalapenos you’ll get a heaping two cups worth of sauce, or enough to fill three of those hot sauce sized bottles. Cheers.

      Reply
  10. B R

    December 10, 2020 at 9:12 am

    5 stars
    Excellent! I had some jalapenos to use up from the garden, and this did the trick. I will make this recipe again and again. Thanks!

    Reply
    • Patrick

      December 11, 2020 at 1:49 pm

      Thanks much BR!

      Reply
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Hey, I'm Patrick! I spent 2 years living in Cozumel and got obsessed with Mexican food. I built this site to share all the recipes and techniques I've learned along the way. Read More…

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