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    Home » Most Recent

    Jalapeno Hot Sauce Recipe

    May 13, 2022 By Patrick 170 Comments

    96363 shares
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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.  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:

    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. 

    Want the latest recipe?  Click your favorite from these options and follow me:  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.
    4.43 from 138 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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    Reader Interactions

    Comments

    1. Kathie Murphy

      May 30, 2022 at 10:52 am

      5 stars
      My husband says it’s great!

      Reply
      • Patrick

        June 01, 2022 at 6:26 pm

        Thanks Kathie!

        Reply
    2. Tracy Rabot

      April 08, 2022 at 7:25 pm

      Hi patrick whats the shelf life with this sauce once it’s bottled .
      Thanks Tracy .

      Reply
      • Patrick

        April 09, 2022 at 10:12 am

        Hi Tracy, I store it in the fridge for up to a month or so. Cheers.

        Reply
    3. Kathy

      April 07, 2022 at 4:45 am

      1 star
      Didn’t like this at all.

      Reply
    4. Bill

      November 24, 2021 at 12:46 pm

      3 stars
      Prepared this per your recipe and wasn’t happy with it. Yes, lots of jalapeños heat and flavors, but little else. It was also too chunky to pour on my burrito. So here’s what I did:

      Added 1 shredded carrot
      Added 1 additional cup of distilled vinegar
      Added juice from 1 additional lime
      Added 1/2 tsp of salt

      Blended on liquify.

      Came out delicious!

      Reply
      • Patrick

        November 26, 2021 at 12:00 pm

        Hey Bill thanks much for mentioning your adjustments. Cheers.

        Reply
    5. Terry

      November 05, 2021 at 3:02 pm

      Have you ever made this recipe with Cayenne peppers? I have a bunch of Cayenne peppers and I am looking for a sauce recipe I can use for them.

      Reply
      • Patrick

        November 09, 2021 at 5:34 pm

        Hey Terry, no I haven't tried this recipe with Cayennes. Keep in mind that Cayennes have about 5-10x the heat as Jalapenos so it would definitely be fiery 🙂

        Reply
    6. Christy Adkins

      November 02, 2021 at 2:04 pm

      Mine was a bit on the thin side. I used about 12 peppers. Did I do something wrong.

      Reply
      • Patrick

        November 03, 2021 at 1:54 pm

        Hmmmm, a little surprised to hear this Christy as mine usually seems to come out a bit on the chunky side. Could be the size of the jalapenos, but you can always simmer the sauce a bit over mediumish heat. This will burn off some of the water and thicken it up a bit. I hope the flavor was there for you! Cheers.

        Reply
    7. Jennifer

      October 31, 2021 at 3:20 pm

      I was looking for a good recipe to use up my end of the season harvest. I used a mix of jalapenos and banana peppers and all I had was a red onion because that is what I had left so it looks ugly in the jar. But my husband puts this on everything so goal accomplished.

      Reply
      • Patrick

        November 03, 2021 at 1:50 pm

        Ha awesome, putting it on everything sounds like the ideal final confirmation 🙂

        Reply
        • Leander

          May 25, 2022 at 8:57 am

          However, drinking it straight out of the bottle is that final step that goes beyond the call of duty.

          Reply
    8. Nikki

      October 10, 2021 at 12:28 pm

      5 stars
      I love this recipe! I’ve used it a bunch of times this summer for the many jalapeños from my garden. I give it away to friends and they love it too! Thank you. The batch I made today I decided to add a little sweetener and strain out the pulp for just the liquid and it turned out amazing as well.

      Reply
      • Patrick

        October 11, 2021 at 4:23 pm

        Hey thanks much for mentioning your adjustments Nikki, good to know. Cheers.

        Reply
    9. Mary

      September 28, 2021 at 7:13 am

      Could you add some of the hot sauce right into your hamburger patties before cooking?

      Reply
      • Patrick

        September 30, 2021 at 12:32 pm

        Hi Mary I like how you're thinking! I haven't tried that but it's probably worth a go. I would be tempted to start small just to make sure the patties still come together and cook properly. Cheers.

        Reply
    10. John

      September 19, 2021 at 8:33 am

      Hi Patrick,

      This looks absolutely delicious, but I have one question. The recipe calls for 1 lb. jalapeno peppers (approx. 10 jalapenos). A pound of jalapenos has more than ten jalapenos. Please let me know if it is a pound or ten.

      Thanks,
      John

      Reply
      • Patrick

        September 24, 2021 at 11:39 am

        Hey John! Try to use a pound's worth of jalapenos -- that'll be around 10 medium to larger jalapenos, or if you are using smaller ones you can add in a few more. Cheers.

        Reply
        • John

          September 28, 2021 at 4:54 pm

          5 stars
          Okay, Patrick. I must have small jalapenos! I made a batch, using a pound, and had some people taste it. Favorable reviews! I plan to make more of this. Thanks for the excellent recipe!

          Reply
          • Patrick

            September 30, 2021 at 12:29 pm

            Ahh good to know, glad this recipe is a keeper for you John. Cheers.

            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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