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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Anthony Ivers-Read
Is it fresh or dried Mexican oregano as o have lots in my garden. If dried how much fresh should I use ?
Patrick
Hey there! I use dried and haven't tried it with fresh Mexican oregano yet, but if I were in your shoes I would probably start with 1/2 teaspoon chopped up and go from there. Cheers.
Gigi Morgan
I have a bag of frozen jalapeños from my garden, can I use them instead of fresh?
Patrick
Yeah go for it Gigi, I think you'll be happy with the results. Cheers.
Marie
What is a glug of olive oil?
Patrick
An unmeasured tablespoon or so 🙂
DAVE
MY FIRST AND MOST LOVED GREEN SAUCE. i LIVE IN A MEXICAN FARMING COMMUNITY AND MY NEIGHBORS AND FRIENDS REALLY LOVE THIS.
Patrick
Thanks Dave!
Tardan
I am very happy with this sauce. I made it exactly like the recipe. Thank you very much. It tastes like it is fresh out of an authentic Mexican restaurant.
Patrick
Thanks Tardan!
Mary Bainbridge
I just made this recipe, with a little change. I added roasted my jalapenos before blending and they have added a nice smoky flavor. I love the spicy, tangy flavor. I never knew what to do with my left over jalapenos, now I can make this delicious recipe! I may even give it out as Christmas gifts. Thank you!
Patrick
Lucky Xmas gift recipients 🙂
Sunny
Is there a way to preserve this for long term?
Patrick
Hey Sunny! Some people in the comments have tried, but I personally haven't so I never feel comfortable saying yes on that one. Cheers.
Filda
Hello, can I use pickled jalapeno instead of fresh one? I live in Indonesia and it's not easy to find fresh jalapeno. Thanks!
Patrick
Hmmm tough one Filda. I think you would need to cut back on the vinegar if using pickled jalapenos as they have already been soaking in a vinegary liquid. Cheers.
Amanda
Can you freeze it?
I won’t use it all before a month.
Patrick
Hi Amanda. Sorry I can't give a better answer, but I haven't tried freezing it yet. Cheers.
James Baker
I usually make this with 5 pounds of jalapenos from my garden. I keep a pint in the refrigerator and freeze the rest in quart size freezer bags. I have had no issues when defrosting.
Patrick
Hey thanks much for mentioning this James! Cheers.
Yvonne
Hi! Just finished making a batch with my homegrown jalapenos. They were small and I didn't realize how many I needed as I used my kitchen scale to weigh them for a pound. Well....it takes a whole lot of peppers to get to a pound if they're small, lol! So, I didn't have enough and ended up substituting orange-yellow cherry tomatoes and small green tomatoes and green cherry tomatoes to make the pound. I also used four 3-inch Serranos that I grew. I removed the seeds from at least half of the jalapenos so as to dry them for next year's planting. Some of the jalapenos had turned red on the vine, or just sitting on the counter. I also substituted the cumin with smoked paprika, added two extra cloves of garlic and another quarter of an onion. The rest was per the recipe. The sauce came out quite hot---enough to warrant having a beer, lol, and the flavor is great! I bought 5 oz. bottles and Mexican oregano from Amazon as per your recommendation. Just have to bottle it now. Thanks for an easy and flavorful recipe!
Patrick
Ahh good news, thanks much for mentioning your adjustments Yvonne! Cheers.