Fresh jalapenos are arriving soon, have you tried making this Jalapeno Hot Sauce yet?
It's still one of the most popular recipes on the site, and I love keeping some in the fridge for a quick blast of zippppp!
It's super easy to make, so 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 🙂
Enjoy!
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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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Jenna in Milwaukee
This has become my perfect go-to year after year. I literally have it in my fridge year round & can’t do without it. The recipe says it should keep for about a month in the fridge, but the acid in it actually allows it to keep much longer. I’ve made big batches at the end of the summer garden harvest that have lasted 6 months with no compromise in taste or integrity. You won’t be disappointed!
Patrick
Hey thanks much for your note Jenna!
Yeah I've always suspected it would last quite awhile in the fridge, thanks for mentioning your experiments 🙂
Cheers.
Gwen Baldwin
How long do you simmer the ingredients? My jalapeños darkened and the sauce was not as vibrant as yours. Still tastes great! Can't wait to do this with habaneros.
Patrick
Hey Gwen! Yeah I know what you mean, I've had batches like that. I usually just bring it up to a simmer and then blend it right away. The longer it simmers the darker it gets in color, but it will still have a great flavor. Cheers.
Linda C
I had a big bag of jalapenos from the market. Some went into salsa. The rest into this easy-peasy sauce. The recipe double nicely. I water bath canned the batch so I left out the cilantro (don't like the way is tastes after processing.) Finished product is delish!
Patrick
Thanks Linda!
Amanda
How long did you water bath can them? I'm hoping to give it a go today or tomorrow. And how does the cilantro change? I haven't canned with cilantro before, but I love the taste cilantro adds... so curious if I should go for it and add it or not... Thanks!
Gwen Baldwin
Hi Amanda,
I have been canning various salsas for years and the cilantro is still favorable after processing in a water bath. 20 minutes for qts.
Roger Brown
Great recipe, I added in 3 Serrano peppers to kick it up. Tastes fantastic.
Patrick
Ooh sounds good 🙂
Nancy E All
We really like this. Next time I will double the recipe. I used my food processor instead of blender because my peppers were huge. Good recipe easy to follow.
Patrick
Cheers Nancy.
Nancy E All
My grandson's and love it. We put it on our crack chicken sandwiches. Am looking forward to adding it to my enchiladas. Will make again. Thanks
Patrick
Oh nice, sounds delicious 🙂
Edie
I have a boat load of frozen jalapeños. Do you think those would work, too?
Patrick
Hmmm I haven't tried that yet but I think you'll still get a pretty good result. I would go for it. Cheers.
Carey
Have you tried freezing this sauce?
Patrick
Hi Carey! Sorry I can't give a better answer, but I haven't tried freezing this sauce yet. Cheers.
Nina
Carey, I have actually frozen them and keep them in the freezer until I have a holiday or birthday/event where I give them out. They do really well in the freezer!
Karen
Just wondering if this could be put in a jar and sealed with hot water bath
Patrick
Hi Karen! Sorry I can't give a better answer, but I haven't tried that with this recipe yet. Cheers.
Veronica
I am actually trying hot water bath today, guess we'll wait and see how it works out.
Cynthia Durant
Just wondering how you went with the hot water bath for longer storage?
Kailee
How long can this be stored in the fridge?
Patrick
Hi Kailee. I think this stores quite well in the fridge for up to a month. Cheers.