Jalapeno Hot Sauce Recipe - Mexican Please

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Fresh jalapenos are arriving soon, have you tried making this Jalapeno Hot Sauce yet?

It's still one of the most popular recipes on the site, and I love keeping some in the fridge for a quick blast of zippppp!

It's super easy to make, so for any green hot sauce lovers out there.... please consider giving this one a go, you won't be disappointed!

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:

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

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

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

8-10 sprigs cilantro the juice of 1 lime

And now give it a good whirl!

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

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

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.

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.

This Jalapeno Hot Sauce will work anywhere you employ your normal hot sauce, with a special nod to egg dishes. Like this Egg Breakfast with Jalapeno Sauce. 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 🙂

Enjoy!

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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. 4.29 from 257 votes Print Pin Rate Course: Side DishCuisine: Mexican Prep Time: 10 minutes minutesCook Time: 10 minutes 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. 

Notes

It's best to use a non-reactive pan for this recipe -- I've mistakenly used my cast iron pan in the past and the acidity will eat away some of the pan's seasoning. More info on the best chile peppers to use for hot sauce. I recently made a batch using Serranos instead of Jalapenos:   Serrano Hot Sauce 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.

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