Go Back
jalapeno Hot sauce in a mason jar surrounded by jalapenos, garlic, and a red onion

Jalapeno Hot Sauce Recipe

5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
cool time 15 minutes
Total Time 45 minutes
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.