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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Tyler
Does the salt serve any recipe-purpose besides taste? My dad can’t have extra sodium and I’d like to make it for him without. But I wasn’t sure if it preserves anything or whatnot.
Patrick
Hi Tyler! Yeah you can omit the salt and I think you'll still get a good result for your Dad, it's just in there for flavor purposes. Cheers.
Will
I made this today. 1 pound of jalapeños from my garden was about 20 - you must have used huge ones if you only had 11! Anyway, I made the sauce per the recipe and it’s pretty good. An easy way to use up some extra jalapeños from my bumper crop. The only suggestion I would make is that for some greater depth of flavor, maybe roasting the jalapeños first, or adding in some other roasted peppers to the mix, such as poblano. For those who want less spicy sauce, removing seeds and ribs tones it down a bit.
Patrick
Thanks much for your note Will, so glad you tried out this recipe! Cheers.
Mary
Quick question. I have about 21 jalapeños for a pound and they’re normal size. Is it 1# or 10 large jalapeños?
Patrick
Hi Mary! Yeah I usually do it by weight so I would probably use all of those. Cheers.
Marisa
I love this sauce, thank you for sharing.
Patrick
Thanks Marisa!
Adam
Any idea how long this recipe would last if canned?
Patrick
Hey Adam! Sorry I can't give a better answer, but I haven't tried canning this recipe yet. Cheers.
Ally
Can the sauce be frozen?
Patrick
Hi Ally! I haven't tried freezing this sauce yet so can't say for sure how it affects the flavor, sorry I can't give a better answer. Cheers.
Mary Fox
Excellent! Love this hot sauce
Patrick
🙂
malcolm
how many bottles of salsa does it make?
Patrick
You'll have enough for three of the standard sized hot sauce bottles (5 oz.). Cheers.
James
I made this and it's now a staple item, to be in my fridge for all of time!!!-
Patrick
Ahh good to hear, thanks James!
Bud
Can you use parsley instead of cilantro?
Patrick
Hey Bud, you could but I would probably just leave it out as I don't think it will add much to the final flavor. Cheers.