Get ready to add a kick of heat to your favorite dishes with this Jalapeno Hot Sauce Recipe! With the perfect balance of spiciness, tanginess, and flavor, this vibrant hot sauce is easy to make in just 20 minutes!
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If you find yourself putting hot sauce on everything, then you’ve got to try making your own at home!
Trust me, it’s so easy and will be ready before you could have driven to the store, picked up a bottle of hot sauce off the shelf, paid for it, and drove back home.
Plus, it’s fun to experiment with different ways to use fresh produce like chili peppers, especially if you’ve got a bunch of them growing in your garden.
One of my favorite chili pepper varieties is the jalapeno which is the star of this homemade hot sauce recipe. The color of jalapenos is just divine and for me, their flavor and heat level are perfect for adding a bit of spiciness to just about any dish.
If you love spicy foods, be sure to check out my Spicy Deviled Eggs and Spaghetti Tacos next.
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Ingredients
Here’s a look at the simple ingredients you’ll need for this green jalapeno hot sauce recipe.
- Jalapeno Peppers: I used 6 large jalapeno peppers which equaled about 2 cups when chopped.
- Olive Oil: For sauteing. I recommend using high-quality extra virgin olive oil for the best flavor.
- Sweet Onion & Garlic: These aromatics add depth of flavor to the hot sauce.
- Sugar: Just a bit helps to balance the heat. I used granulated white sugar.
- Seasonings: I used salt, cumin, and fresh cilantro to add flavor to the hot sauce.
- Water: Used for boiling the mixture.
- White Vinegar: Adds tanginess and enhances the flavor of the jalapenos.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Red Jalapeno Hot Sauce: Make a red version of this hot sauce by using red jalapenos instead of green ones. Red jalapenos are ones that have been left on the vine longer and are typically spicier than their green counterparts.
- Roasted Jalapeno Hot Sauce: Skip sauteing the jalapenos and roast them in the oven instead. Slice them in half and remove the stem and roast in a 350° F oven for 20-25 minutes. Cook the remaining ingredients as directed and add the roasted jalapenos to the blender along with everything else.
- Less Heat: If you don’t want your hot sauce as hot, you can remove the seeds from the jalapenos when prepping and chopping them.
- More Heat: To make this hot sauce spicier, swap some of the jalapenos with hotter chili peppers such as serranos or habaneros.
How to Make Homemade Hot Sauce
Step 1: Gather and prep the ingredients. Get started by washing, drying, de-stemming, and chopping the jalapeno peppers.
Step 2: Start sauteing. Then heat oil in a Dutch oven over medium-high heat. Saute the jalapeno peppers and onion until tender.
Step 3: Continue cooking. Add the garlic, sugar, salt, and cumin and cook until fragrant. Add the water and bring the mixture to a simmer, adjusting the heat level as needed.
Step 4: Transfer to blend. Remove the pot from the heat and allow the mixture to cool for a few minutes. Transfer the mixture to a blender and add the vinegar and cilantro.
Step 5: Blend. Blend until smooth using the pulse setting.
Step 6: Store. Pour into glass woozy bottles or mason jars for storage.
Serving Suggestions
There are so many great ways to use this green hot sauce recipe! Here are some ideas:
- Add a few drops to some scrambled eggs in the morning and serve with a side of this Air Fryer Turkey Bacon.
- Drizzle some of this hot sauce over these Grilled Chicken Wings before serving to add a hint of heat.
- Top these Cheeseburger Tacos, Chicken Taco Casserole, and Taco Spaghetti with a bit of this hot sauce to turn up the spiciness level.
Expert Tips
- Wear gloves when handling hot peppers: You should always wear food prep gloves when handling hot peppers to protect your skin and eyes from irritation caused by the presence of capsaicin.
- Strain if too chunky: Use a mesh strainer to strain the hot sauce into a bowl if too many chunks still remain after blending.
- Store in the refrigerator: Store the hot sauce in tightly capped woozy bottles in the refrigerator for 1-2 weeks. Freeze in airtight freezer-safe containers for longer storage.
Recipe FAQs
This recipe makes about 2 ½ cups of hot sauce or about four 5-oz. woozy bottles.
You can purchase woozy bottles at most restaurant supply stores or from online retailers such as Walmart or Amazon.
More Delicious Jalapeno Recipes
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!
Jalapeno Hot Sauce
Equipment
- Woozy bottles or jars
Ingredients
- 2 Tablespoons extra virgin olive oil
- 6 large jalapeno peppers about 2 cups
- 1 cup sweet onion chopped
- 3 cloves garlic sliced
- 2 teaspoons granulated white sugar
- 1 teaspoon salt
- ½ teaspoon cumin
- 1 cup water
- ½ cup white vinegar
- ½ cup fresh cilantro chopped
Instructions
- Prepare peppers by washing, drying, de-stemming and chopping into one-inch pieces. There is no need to remove seeds. Set aside.
- Heat oil over medium high heat in a medium sized dutch oven.
- When the oil is heated, add the jalapeno peppers and sweet onion to the pan. Cook for about 5 minutes or until tender.
- Add sugar, salt, cumin and garlic to the dutch oven and cook for one additional minute or until fragrant.
- Carefully pour in the water and bring the mixture to a simmer, adjusting the heat as necessary. Simmer for 5 minutes.
- Remove from heat and cool slightly.
- Transfer mixture to the blender along with the vinegar and fresh cilantro. Use the pulse setting to blend until smooth.
- Transfer to woozy bottles and store in the refrigerator.
Notes
- Wear gloves when handling hot peppers: You should always wear food prep gloves when handling hot peppers to protect your skin and eyes from irritation caused by the presence of capsaicin.
- Strain if too chunky: Use a mesh strainer to strain the hot sauce into a bowl if too many chunks still remain after blending.
- Store in the refrigerator: Store the hot sauce in tightly capped woozy bottles in the refrigerator for 1-2 weeks. Freeze in airtight freezer-safe containers for longer storage.
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