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    Home » Most Recent

    Jalapeno Hot Sauce Recipe

    May 13, 2022 By Patrick 184 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.  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 155 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Mexican
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes 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. Tyler

      September 05, 2022 at 10:41 am

      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.

      Reply
      • Patrick

        September 07, 2022 at 10:08 pm

        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.

        Reply
    2. Will

      September 04, 2022 at 2:17 pm

      4 stars
      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.

      Reply
      • Patrick

        September 07, 2022 at 10:10 pm

        Thanks much for your note Will, so glad you tried out this recipe! Cheers.

        Reply
    3. Mary

      August 20, 2022 at 6:32 am

      Quick question. I have about 21 jalapeños for a pound and they’re normal size. Is it 1# or 10 large jalapeños?

      Reply
      • Patrick

        August 20, 2022 at 11:16 am

        Hi Mary! Yeah I usually do it by weight so I would probably use all of those. Cheers.

        Reply
    4. Marisa

      August 17, 2022 at 8:10 am

      5 stars
      I love this sauce, thank you for sharing.

      Reply
      • Patrick

        August 18, 2022 at 2:38 pm

        Thanks Marisa!

        Reply
    5. Adam

      August 16, 2022 at 10:25 am

      5 stars
      Any idea how long this recipe would last if canned?

      Reply
      • Patrick

        August 18, 2022 at 3:50 pm

        Hey Adam! Sorry I can't give a better answer, but I haven't tried canning this recipe yet. Cheers.

        Reply
    6. Ally

      August 14, 2022 at 6:25 am

      Can the sauce be frozen?

      Reply
      • Patrick

        August 18, 2022 at 3:51 pm

        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.

        Reply
    7. Mary Fox

      August 07, 2022 at 11:29 am

      5 stars
      Excellent! Love this hot sauce

      Reply
      • Patrick

        August 08, 2022 at 3:27 pm

        🙂

        Reply
    8. malcolm

      August 03, 2022 at 11:22 am

      how many bottles of salsa does it make?

      Reply
      • Patrick

        August 03, 2022 at 12:50 pm

        You'll have enough for three of the standard sized hot sauce bottles (5 oz.). Cheers.

        Reply
    9. James

      July 13, 2022 at 4:09 pm

      I made this and it's now a staple item, to be in my fridge for all of time!!!-

      Reply
      • Patrick

        July 14, 2022 at 3:35 pm

        Ahh good to hear, thanks James!

        Reply
    10. Bud

      July 08, 2022 at 8:54 am

      Can you use parsley instead of cilantro?

      Reply
      • Patrick

        July 08, 2022 at 12:51 pm

        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.

        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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