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!
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 🙂
Buen Provecho.
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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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Nikki
Um, yum! I made this tonight with garden jalapeños and it turned out amazing! I did add a tsp of sugar to help balance the spice, but other than that I followed the recipe to a t. Thank you!!
Patrick
Thanks much Nikki, so glad you tried out this recipe. Cheers.
Edman808
Used some homegrown jalapenos that pack some heat. Even though I live in Sout Central Texas, the jalapenos in the local grocery stores are weak. Great recipe. I'll prolly add some more jalapenos and onions just to thicken it up a bit. I cant wait to share with friends that love real heat.
Patrick
Hey thanks for your note Edman, glad to hear this one is a keeper for you. Cheers.
Tim
After using this recipe, I measured a PH of 3.8, which should mean it's shelf stable!
didn't go for cilantro or lime though, still turned out great!
Patrick
Hey that's great to know, thanks much for your note Tim!
Melissa
How long does this last in the frig?
Patrick
Hi Melissa, it will keep for at least a month in the fridge if not longer. Cheers.
Ernie
Great basic recipe! A couple changes I made was to take the peppers, onions and garlic roast them under the oven broiler to a light char. then add the vegetable along with the rest of the ingredients to a large saucepan bring to a simmer. . then into the food processor....I doubled (more or less) the recipe. I packed the hot sauce into half pint jars then into a water bath for 15 minutes....this allows you to free up refrigerator space and enjoy this hot sauce for up to a year!
The best advice is to absolutely us Mexican oregano and don't be a slave to the recipe, branch out, add tomatillos if you like ....As i said this is a great basic recipe. Thank You
Patrick
Hey thanks for mentioning your adjustments Ernie. Cheers.
Lara
So delicious and fresh! This will be a staplour house house.
Patrick
Thanks Lara!
Marianne
I know you don't recommend canning, but do you have a recipe that can be canned?
Patrick
Hi Marianne, sorry I can't give a better answer but I haven't tried any long term preserving with my recipes. Cheers.
Sherri Stroud
I made this today and it was fabulous, it has a creamy texture.
Patrick
Thanks Sherri!
Ben Dyett
Made this for the first time!!!!!!!!!! Very hot!!! Will drop the balls off a bull at 100m!!!! Should keep quiet the ones who say my sauces could be hotter!
Patrick
Ha thanks Ben 🙂
Joe
Great flavor and just the right amount of heat. I've used it on my eggs, tacos and even patato. Thanks for sharing the recipe.
Patrick
Thanks much Joe, so glad you tried out this recipe. Cheers.