Jalapeno Hot Sauce Recipe | Mexican Please

01.06.2022 0 Comments

This Jalapeno Hot Sauce is still one of the most popular recipes on the site, have you made it yet?!

It’s super easy to make and I love keeping some in the fridge for a quick blast of zippppp!

For any green hot sauce lovers out there…. please consider giving this one a go, you won’t be disappointed! 

Here's an easy recipe for a batch of homemade Jalapeno Hot Sauce. It uses a pound of jalapenos so consider yourself warned! mexicanplease.com

How To Make Jalapeno Hot Sauce

This batch relies on a single pound of fresh Jalapeno peppers. 

That turned out to be 11 of these medium-sized beauties:

1 lb. jalapeno chile peppers

We’ll start by sweating 1/2 onion and 2 whole, peeled garlic cloves over medium heat in some oil. 

Adding Mexican Oregano and cumin to the onion

Once the onion is starting to brown you can add:

1 teaspoon Mexican oregano  What is Mexican Oregano?
1/4 teaspoon cumin (optional)
some freshly cracked black pepper

Briefly cook and then add:

the rinsed, de-stemmed jalapenos
3/4 cup white vinegar
1/2 cup water
1/2 teaspoon salt

Adding a single pound of jalapenos to the pan

Bring to a simmer and then add everything to a blender along with:

8-10 sprigs cilantro
the juice of 1 lime

Adding ingredients to a blender

And now give it a good whirl!

I usually leave it a bit chunky but you can always blend it thinner if you want. 

Green hot sauce after blending together all the ingredients

Hello fireball Jalapeno Hot Sauce!

Give it a taste but keep in mind it has real zip, so maybe a small taste only 🙂

If all went according to plan then even the smallest of tastes should have:

Fiery sharpness from the jalapenos
Lip-smacking tang from the vinegar
Hint of sweetness from the browned onions
A bit of extra flavor and depth from the Mexican oregano

 Here's an easy recipe for a batch of homemade Jalapeno Hot Sauce. It uses a pound of jalapenos so consider yourself warned! mexicanplease.com

It’s got a fresh, vibrant flavor that you won’t get from store-bought hot sauces.  Awesome 🙂

And with the amount of vinegar in each bottle it should keep for at least a month in the fridge.  (Note:  instructions not designed for long term canning or preserving.)

A pound of jalapenos will make enough hot sauce for three 5 oz. bottles.

Three 5 oz. bottles of Jalapeno Hot Sauce

For storage you can either save your old hot sauce bottles, buy some for a buck each on Amazon, or simply use a small Mason jar.

Here's an easy recipe for a batch of homemade Jalapeno Hot Sauce. It uses a pound of jalapenos so consider yourself warned! mexicanplease.com

This Jalapeno Hot Sauce will work anywhere you employ your normal hot sauce, with a special nod to egg dishes.  That’s definitely one way to wake up in the morning 🙂

And if you like the idea of making your own hot sauce on a regular basis then here are two other options on the site to consider:

Habanero Hot Sauce

Chipotle Hot Sauce

Both of those are just as easy to make as this one.  And yes, there is something quite satisfying about making a hot sauce that beats the pants off the watered down versions that have become the norm 🙂

Buen Provecho. 

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Here's an easy recipe for a batch of homemade Jalapeno Hot Sauce. It uses a pound of jalapenos so consider yourself warned! mexicanplease.com

Jalapeno Hot Sauce

Here’s an easy recipe for a batch of homemade Jalapeno Hot Sauce.  It uses a pound of jalapenos so consider yourself warned!  Note: instructions not designed for canning or long term preserving.

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Course: Side Dish

Cuisine: Mexican

Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 48

Calories: 202kcal

Author: Mexican Please

Ingredients

  • 1 lb. jalapeno peppers (approx. 10 jalapenos)
  • 1/2 onion
  • 2 garlic cloves
  • 3/4 cup white vinegar
  • 1/2 cup water
  • juice of 1 lime
  • 1/2 teaspoon salt
  • 1 teaspoon Mexican oregano
  • 1/4 teaspoon cumin (optional)
  • 8-10 cilantro sprigs
  • freshly cracked black pepper

Instructions

  • Give the jalapenos a good rinse and de-stem them.  Be sure to wash your hands after handling them. More info on handling hot chiles.
  • Saute a roughly chopped 1/2 onion and 2 whole, peeled garlic cloves in a glug of oil over medium heat.

  • Once the onion is browning you can add 1 teaspoon Mexican oregano, some freshly cracked black pepper, and 1/4 teaspoon cumin (optional). Briefly cook until fragrant and then add: the de-stemmed jalapenos, 3/4 cup white vinegar, 1/2 cup water, and 1/2 teaspoon salt. Bring to a simmer and then add everything to a blender.

  • Add 8-10 sprigs cilantro and the juice of 1 lime to the blender. Combine well or to your desired consistency. I usually leave it a bit chunky but you can always blend it thinner.

  • Add mixture to three 5 oz. bottles or a small Mason jar. Store in the fridge where it will keep for at least a month. 

Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

Disclaimer:  Yes, there are affiliate links on this page.  That means I get a small percentage of the sale if you decide to try out one of the linked products, at no additional cost to you.  But my opinion is not for sale and I only recommend products that I actually use and trust.  Email me if you have questions about this. 

Want to see the latest recipes?  Try this awesome Birria de Res:

Beef Birria tacos

 

And these Black Bean and Rice Enchiladas:

plate full of black bean enchiladas

 

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