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READY IN 45 mins

Jalapeno Hot Sauce

Read Reviews (68)

"Hot Sauce from scratch. You may use other hot peppers in place of the jalapenos." — Rayna Jordan

Ingredients Edit and Save

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Original recipe makes 16 servings Change Servings

1 teaspoon vegetable oil
20 fresh jalapeno peppers, sliced
3 cloves garlic, minced
1/2 cup minced onion

3/4 teaspoon salt
2 cups water
1 cup distilled white vinegar

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Directions

In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.
Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.
Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.

Kitchen-Friendly View

PREP 20 mins
COOK 25 mins
READY IN 45 mins

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I really love this hot sauce but had to give it less than 5 stars because if I had made it precisely as instructed it wouldn't have been good. The first time I made this I nearly passed out because the vinegar was so overwhelming. I just halved the vinegar and it worked wonderfully for me. We make it all the time now and it's a staple in our kitchen. We eat it with eggs and potatoes, tacos... anything that needs a little kick. We even add it to beans when we are making refried beans. So good!

—Java_Girl

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Most Helpful Critical Review

May 17, 2004

Nice basic recipe to build off of but to make it as it is makes a very boring bland sauce thats not very hot and way to much vinegar taste. Will definately use this recipe as a base(starting point) but never again just as it is.

—TJ Johnson

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77 Ratings

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Nov 09, 2005

I agree with the other posts... this needed a little work. I think adding sugar, subtracting lots of vinegar, and throwing a habanero or two in will help quite a bit. I also added a bit of cilantro and lemon juice just for fun and it worked out pretty well.

—alex

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Oct 02, 2003

Ive been looking for hot sauce recipes and really liked this but it was really hot! May seed some of the chilies next time. Used a veggie slicer on peppers and it saved alot of time.

—JORGINE

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Jun 30, 2007

Great Hot Sauce. Pretty hot. Hubby loves it. Followed other reviews and added only 1/4 cup vinegar and some sugar like a teaspoon or so

—okimadoki

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Sep 18, 2007

A nice tasting sauce with a bit of bite. Add a few habaneros if you want to heat it up. I also doubled the garlic and used 3/4 cup of vinegar which I could have cut back even more but I wanted to keep the consistency more liquidy than thick. I would suggest staying away from sugar for any true hot sauce.

—Jim

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Sep 17, 2007

Well I used this as a "starter" recipe. BUT.. I used 6 jalapeno's, 9 Red HOT Peppers AND 2 Habanero's. Also a 1/3 cup vinegar and 3tbsp's of sugar. Gave it a deceiving taste...sweet..then mega hot. Darn Fine Hot Sauce

—hotmamma

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Jun 14, 2010

I agree with other reviews, too much vinegar; otherwise, I would have given it 5 stars. I used 1/4 cup white wine vinegar, and it seemed like just enough. I left all the seeds in my peppers, and it was super hot. I also added an extra garlic clove and about a Tbl of sugar. This is a sauce that will get better over time, so I am looking forward to how it develops. A great way to use up the jalapenos from my garden.

—georgiagourmet

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Nutrition

Calories
11 kcal
< 1%

Carbohydrates
1.7 g
< 1%

Cholesterol
0 mg
0%

Fat
0.4 g
< 1%

Fiber
0.6 g
2%

Protein
0.3 g
< 1%

Sodium
109 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Jalapeno Hot Sauce

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 11
** Calories from Fat: 4

% Daily Value *
** Total Fat 0.4g < 1 %
** Saturated Fat 0.1g < 1 %
** Cholesterol 0mg 0 %
** Sodium 109mg 4 %
** Potassium 48mg 1 %
** Total Carbohydrates 1.7g < 1 %
** Dietary Fiber 0.6g 2 %
** Protein 0.3g < 1 %
** Sugars 0.9g
** Vitamin A 3 %
** Vitamin C 14 %
** Calcium < 1 %
** Iron 1 %
** Thiamin 3 %
** Niacin 2 %
** Vitamin B6 6 %
** Magnesium 1 %
** Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.