Jalapeño Hot Sauce
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This homemade Jalapeño hot sauce recipe will spice up your favorite meals adding that traditional vinegar-based hot sauce flavor that you made from scratch. This hot sauce has a medium spice with notes of sweetness that come through from the sweet peppers in that traditional vinegar base you know and love.
This year we decided to garden and grew a ton of jalapeño peppers and sweet peppers that we didn’t know what to do with. The idea for creating this simple hot sauce came from the abundance of jalapeños that we had and needed to use before they went bad.
Even if you don’t garden you can still find these ingredients all year round at any local grocery store. We eat a lot of hot sauce so we needed a way to be able to make something that’s simple and versatile to add to a multitude of different foods. The idea is that you can make this all year round and when you run out you can always make more. It’s made similar to our cayenne pepper hot sauce and it is so simple.
If you like spicy food, try our ranchero sauce, peri peri sauce, chamoy sauce and Peruvian green sauce.
Ingredients
To make this hot sauce you will need only six ingredients.
Jalapeños were used since they were always readily available, not too spicy and we love the flavor.
Red sweet peppers add to the color of the hot sauce and give it a slightly sweet note in the background.
White vinegar is one of the most neutral in flavor, so we decided to use it in order to let the other ingredients develop and show through.
The onion and garlic add an additional sweet flavor that enhances the overall sauce and they go well with a lot of different foods.
Finally, the salt to tie all the ingredients together.
- Green hot jalapeño peppers
- Sweet Peppers
- Onion
- Garlic
- White Vinegar
- Salt
How to make Jalapeño Hot Sauce
This homemade jalapeño hot sauce is simple to make. You will need a cutting board, knife, medium saucepan, a blender, and a strainer.
Your going to start by rough chopping all of your ingredients and adding them to your medium saucepan with vinegar and salt. Cook all the ingredients together. Allow the ingredients to cool. Blend and strain the ingredients together and bottle the liquid.
- Preperation. Start by chopping all of the vegetables into smaller pieces. Chop the pieces close to the same size for even cooking throughout. Put all of the ingredients together in a medium saucepan.
- Cook. On medium high heat you are going to cook all of the ingredients together on the stovetop bringing the mixture to a boil. Once at a boil you will lower the temperature to a simmer and cook for 10 minutes, stirring the ingredients occationally throughout the entire process. After simmering for 10 minutes turn off the stove and remove the saucepan from the heat and allow to cool to room temperature.
Hint: Ensure you are cooking the contents with the stovetop vent on and if possible the windows open to ensure the room is well ventilated.
- Blend. Pour room temperature ingredients into a blender or food processor. Finely blend all ingredients together into a smooth slurry. Once smooth strain the slurry into a bowl using a fine mesh strainer. Press the pulp in the strainer to ensure all of the liquid is removed.
- Store. You can pour the hot sauce in a bottle or in a sealable jar. Refridgerate the contents or you can use it immediately. Will store if properly handled, stored and sealed for up to 6 months.
Substitutions
- Sweet Pepper – if you cannot find the small red variety one red bell pepper will work.
- White Vinegar – you can use apple cider vinegar. The hot sauce may have a slightly sweeter taste and overall will not look exactly the same color.
Variations
- Jalapeños – for a milder hot sauce you can remove some of the seeds and ribs. Make sure you taste your jalapeños to know how spicy or mild they are to get an idea of how spicy your sauce will turn out.
Equipment
- Ninja blender
- mesh strainer
- medium saucepan
- sauce bottles
- cutting board
- chopping knife
- silicone spatulas
Storage
- Keep stored in the refrigerator for up to 3 months.
Jalapeño Hot Sauce
Ingredients
- 14 medium jalapeños, about 10 ounces
- 5 baby sweet pepper, about .5 ounces
- 1 small sweet onion, about 3 ounces
- 5 garlic cloves, about .5 ounces
- 1 teaspoon salt
- 2 cups white vinegar
Equipment
Instructions
- Rough chop jalapeños, sweet peppers, onion, and garlic.
- Add all chopped ingredients into a medium saucepan with the vinegar and salt then bring to a boil on the stovetop.
- Once it's at a boil lower the temperature and simmer ingredients for 10 minutes.
- Turn the stovetop off and set the medium saucepan aside on a cooling rack. Let it cool to room temperature and add it to a blender.
- Blend all ingredients then strain the blended mixture using a mesh strainer. Discard the pulp.
- Bottle the liquid for use. The sauce will keep for up to 3 months stored in the refrigerator.
Notes
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
Discard the pulp? Are you guys nuts?!! Take the slurry (pulp), put it in a pint jar, refrigerate and use it for eggs, omlets, honey corn muffins, breads, focaccia etc, when you cook/bake. Experiment to your level of heat endurance.