This Jalapeno Hot Sauce is the most popular recipe 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!!
This batch started with a single pound of fresh Jalapenos. That turned out to be 11 of these medium-sized beauties.
Start by sweating 1/2 onion and 2 whole, peeled garlic cloves in some oil over medium heat.
Once the onion is starting to brown we'll add: 1 teaspoon Mexican oregano 1/4 teaspoon cumin black pepper 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 to a blender along with: 8-10 sprigs cilantro the juice of 1 lime
Combine well and say hello to your fireball Jalapeno Hot Sauce!! I usually leave it a bit chunky but you can always blend it thinner if you want.
A pound of jalapenos will make enough for three 5 oz. bottles. They'll keep for at least a month in the fridge. Note: instructions not designed for long term preserving.
Works great anywhere you employ your regular hot sauce, with a special nod to egg dishes! Click the 'Get the recipe!' button below for the full printable instructions. Enjoy!!