Homemade hot sauce is always a treat! This homemade jalapeno hot sauce is extra special because it's perfectly balanced with tang and a hint of sweetness.
Finish the grilled meat, add a kick to your morning eggs, or even spice up your chicken wings with this easy power-packed hot sauce in a private Chef style.
Why we all love this Jalapeno hot sauce recipe?
Effortless Prepping: Step-by-step instructions with simple tips make it easy to achieve the perfect results every time.
Hot and easy to customize: This is the best jalapeno hot sauce, bursting with flavors from jalapeno and garlic(like these jalapeno cilantro sauce and jalapeno avocado sauce). Adjust the number of jalapeno peppers to suit your preferred heat level - mild, medium, or daredevil hot.
Preservative-Free: With no preservatives in this homemade hot sauce, you can relish its fresh taste, knowing every ingredient is chemical-free(my green taco sauce or red ranch sauce is also preservative-free).
How to make Jalapeño Hot Sauce?
The ingredients
Fresh Jalapeños: Choose fresh jalapeños that are firm and without bruises or blemishes. The freshness of the peppers will contribute to the overall flavor of the hot sauce. Jalapeños are pretty easy to find at most grocery stores. If you prefer this sauce to be super hot, combine it with hot peppers like Serrano peppers or add half a teaspoon of cayenne pepper.
Olive oil: I prefer olive oil for this homemade hot sauce recipe; feel free to use other neutral cooking oils like vegetable or canola oil.
Garlic: Garlic is like a magical ingredient that adds depth and complexity to any dish. One or two cloves go a long way. If you're not a fan of garlic or can't eat it, try shallots for a milder, sweeter twist.
Onion: Give the body and help to tone down the heat.
White vinegar: I recommend using white vinegar for this jalapeno hot sauce recipe. It has a neutral flavor that balances well with the heat of the jalapeños and doesn't clash with the garlic. You can swap with apple cider vinegar or lemon juice, but remember, it has a robust and fruity taste. Adjust the amount of vinegar based on your taste preference.
Honey: If you like hot and spicy sauce, skip this. But adding honey makes the sauce fabulous and gives it a caramel-like taste. If you want a vegan option, use agave nectar or maple syrup.
The Directions
Prepare: To make this jalapeno hot sauce, wash the jalapeños under cool running water. Remove the stems and slice open the jalapenos. Core the seeds and the rib. Reserve them and add them later to match your preference.
Cook: Over medium heat, place a saucepan. Add olive oil, garlic cloves, and chopped onion. And sauté until the onion turns translucent. Then stir in water and jalapeno slices(add the reserved seeds and the pith if you want).
Then, Let it simmer and cook for 10-15 minutes until the jalapeños are soft. Allow it to cool to room temperature.
Blend the Ingredients: Transfer the cooked ingredients to a blender/food processor. Add two teaspoons of salt, 1 cup of white vinegar, and 2 tablespoons of honey. Blend everything until smooth.
Taste and Adjust: Once you have your desired consistency, taste the jalapeno hot sauce and adjust the seasoning if needed. If it's too thick, add a little water to thin it out. You can add more salt, honey, or lime juice, according to your preferences.
Store in a Bottle: Transfer jalapeno hot sauce to a clean glass bottle and seal it tightly with a lid.
Best to serve with?
Tortilla chips: I adore jalapeño hot sauce when served with spicy tortilla chips(also spicy plantain chips).
Burger: If you prefer spicy burgers, drizzle this sauce as a top player and serve it alongside fries.
Scrambled eggs. Spice up the breakfast scrambled eggs with this spicy green sauce. Try this sriracha scrambled eggs or Cajun scrambled eggs recipe.
Salad: Stir this as a salad dressing to any crunchy salad(like this Greek yogurt chicken salad).
Grilled meat: Dab over the chicken, beef, or pork tenderloin straight from the oven(special mentions cedar plank grilled salmon).
How to store?
In the Refrigerator: Put the cooled sauce in an air-sealed container and place it in the fridge. It'll stay good for 2 to 3 weeks(write the date for easy access).
In the Freezer: Freezing is a simple option to store for up to six months. Store them in a single container or portion them for a single serving(yield best results when keeping for a long time). I usually pour it into ice cube trays and freeze it. Later, I transfer them to zip-lock bags. This method is very convenient for quick meal options.
Thawing: When ready to use the frozen hot sauce, remove the number of sauce cubes you need from the freezer bag. You can place them in the fridge overnight or use the microwave's defrost setting. Once they melt, stir the sauce to make it smooth before you use it.
Reheating: Warm it up on low heat over the stovetop and give it a few stirs. Keep it cool, and it might change how it tastes and feels. Once it's warm, it's ready to make your favorite foods even better.
Variations
Mild and Sweet Jalapeño Sauce: To make a softer and sweeter version of this hot sauce, swap fresh jalapeño peppers with fruity red jalapeño(or other sweet peppers) and Increase the honey to 3 tablespoons to add extra sweetness. This variation will have a mild heat level with a touch of sweetness.
Smoky Chipotle Jalapeño Sauce: Replace half of the jalapeños with chipotle peppers in adobo sauce for a smoky twist. Use ½ pound jalapeños and ½ pound chipotle peppers. The chipotle peppers will add a rich, smoky flavor to the sauce and give it a deeper heat.
Tangy Lime Jalapeño Sauce: Add the juice and zest of one lime to the original recipe to give the hot sauce a tangy kick. The lime will add a bright and refreshing flavor that pairs well with the heat from the jalapeños.
Fiery Habanero Jalapeño Sauce: For those who crave extra heat, substitute half of the jalapeños for habanero peppers. Use ½ pound jalapeños and ½ pound habanero peppers. Be cautious, as habanero peppers are significantly hotter than jalapeños. This variation is perfect for spice lovers who like a fiery kick.
Roasted Garlic and Onion Jalapeño Sauce: Before cooking the ingredients, toast the cloves of garlic and onion in the oven until tender and slightly caramelized.
Frequently Asked Questions
Yes, remove the jalapeno seeds and the white membrane at the center for minimal heat.
Yes, you can use other peppers like serrano pepper, banana pepper, or Fresno peppers. However, the flavor and spiciness may vary.
You can use this hot sauce both as a condiment and for cooking. It adds a spicy kick to dishes like tacos, eggs, soups, and more.
Tools recommended for making this recipe
Saucepan: A good quality saucepan with even heat distribution is essential for achieving the desired texture and taste.
Glass bottle: A visually attractive glass bottle adds a personal touch to the presentation of the hot sauce, making it look professional and homemade.
Measuring spoons: These are easy to handle and have a good grip.
Printable recipe card
Jalapeno Hot Sauce
Ingredients
- 1 lbs jalapeños
- 2 tablespoon olive oil
- 1-2 garlic cloves minced
- ½ cup onion chopped
- 1 cup white vinegar
- 2 tablespoon honey optional
- 2 teaspoon salt
- ½ cup water
Instructions
Prep
- Wash the jalapeños and remove the stems.
- Slice them open and remove the seeds and ribs. Keep these if you want to adjust the heat later.
Cook
- Heat a saucepan over medium heat.
- Add olive oil, minced garlic, and chopped onion.
- Sauté until the onion is translucent.
- Stir in water and jalapeño slices.
- Cook for 10-15 minutes until jalapeños are soft.
- Remove from heat and let it cool.
Blend
- Transfer cooked ingredients to a blender.
- Add salt, white vinegar, and honey.
- Blend until smooth.
Store
- Transfer to a clean glass bottle and seal tightly with a lid.
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