Jalapeno Hot Sauce Recipe

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This Jalapeno Hot Sauce recipe is a great way to use up the fresh jalapenos in your garden. It’s a very spicy and beautiful green condiment that you can use in your everyday cooking.

Check out our Jalapeno Popper Pinwheels! 

Can I can this Jalapeno Hot Sauce Recipe?

This recipe has not been tested for canning. Because of the vinegar in it, it can stay in the fridge for about 6 months after you make it.

Can I adjust the spice level in this hot sauce?

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Absolutely! You need 12 ounces of peppe

rs in this recipe. You can substitute sweet peppers for a few ounces of the jalapenos for a lower spice level, or substitute spicier peppers to make it hotter. You can also add an extra teaspoon of honey if you want it to be sweeter.

I don’t have enough jalapenos, what should I do?

You can cut this recipe in half, or you can substitute other peppers in place of the jalapenos. Know that the taste will change depending on the peppers you use.

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, The Homesmiths will earn an affiliate commission if you click through the link and finalize a purchase.

Do I need any special equipment for this Jalapeno Hot Sauce Recipe?

You will need either a food processor, blender, or immersion blender in order to make this sauce. And a fine mesh sieve to strain out any pieces. Below are links to the ones we use or recommend.

Ninja Food Blender/Processor

Immersion Blender

Fine Mesh Strainer

Make This Jalapeno Hot Sauce Recipe:

Ingredients:

12 oz of fresh jalapenos (approximately 15 medium-large jalapenos), chopped

5 cloves fresh garlic, crushed

1 onion, chopped in quarters

2 tsp salt

1 ½ cups vinegar (white or apple cider, or a combination)

½ cup water

2 tsp honey

Instructions:

Wash and remove stems from peppers. Chop roughly into pieces. You can keep or remove seeds and ribs depending on how much heat you want. The seeds and ribs are the main source of heat for peppers, so how much you keep will determine the heat level of your hot sauce.

In a pot, combine peppers, garlic, and onion and add the vinegar and water. Bring to a boil and then reduce to a simmer for 20-25 minutes, or until the peppers are soft.

Turn off the stove, remove from the heat, and let it cool for 15-20 minutes. The mixture should still be warm for the next step because the ingredients will blend better the warmer that they are.

Next, use a blender or an immersion blender to puree the mix. The pepper, onion, and garlic mixture is strong and can irritate your eyes, so be careful not to breathe in directly over it. Taste the sauce and adjust seasoning to taste, adding more salt and/or honey as needed. Strain out seeds using a sieve. If the sauce is too thick, you can add a little more vinegar or water, 1 tablespoon at a time.

Pour into jars and seal. They can be kept refrigerated for up to 6 months. You can use this sauce immediately, but it gets better with time, so allowing a week for the sauce to sit in the fridge will benefit it! Also, the jalapeno hot sauce may separate over time. Just shake the jar before you pour it, and you’ll be good to go! This recipe makes about 2 cups.

Let us know if you try this recipe, and don’t forget to leave a rating!

Jalapeno Hot Sauce Recipe

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

cool time 15 minutes mins

Total Time 45 minutes mins

Servings: 2 cups

Course: Appetizer

Ingredients Equipment Method Notes

Ingredients

  

• 12 oz fresh jalapenos approximately 15 medium-large jalapenos, chopped
• 5 cloves fresh garlic crushed
• 1 onion chopped in quarters
• 2 tsp salt
• 1 ½ cups vinegar white or apple cider, or a combination
• ½ cup water
• 2 tsp honey

Equipment

• blender or food processor

Method

 

1. Wash and remove stems from peppers. Chop roughly into pieces. *
2. In a pot, combine peppers, crushed garlic, and chopped onions. Add the vinegar and water. Bring to a boil and then reduce to a simmer for 20-25 minutes, or until the peppers and onions are soft.
3. Turn off the stove, remove from the heat, and let it cool for 15-20 minutes. The mixture should still be warm for the next step because the ingredients will blend better the warmer that they are.
4. Next, use a blender or an immersion blender to puree the mix. The pepper, onion, and garlic mixture is strong and can irritate your eyes, so be careful not to breathe in directly over it.
5. Taste the sauce and adjust seasoning to taste, adding more salt and/or honey as needed.
6. Strain out seeds using a sieve. If the sauce is too thick, you can add a little more vinegar or water, 1 tablespoon at a time.
7. Pour into jars and seal. They can be kept refrigerated for up to 6 months. You can use this sauce immediately, but it gets better with time, so allowing a week for the sauce to sit in the fridge will benefit it! Also, the jalapeno hot sauce may seperate over time. Just shake the jar before you pour it and you’ll be good to go!

Notes

*You can keep or remove seeds and ribs depending on how much heat you want. The seeds and ribs are the main source of heat for peppers, so how much you keep will determine the heat level of your hot sauce.

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