Jalapeno Hot Sauce
Are you ready for a hot sauce that’s both spicy AND flavorful? This recipe for homemade Jalapeno Hot Sauce is just that! Crafted using fresh jalapenos, onion, and garlic, this multi-purpose hot sauce is great on tacos, nachos, and more!
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While some hot sauces are either too vinegary or way too hot for most people, my recipe for Jalapeno Hot Sauce is different.
This recipe is for those that are looking for a condiment that is spicy, but not too spicy, and also extremely flavorful!
This Homemade Hot Sauce actually starts out with a slightly sweet note due to the sautéed onions. Then you get a little kick from the jalapenos on the backend of the flavor profile.
If it’s flavor and a medium heat level that you’re looking for, this is the hot sauce for you!
Ingredients needed for this recipe (scroll down to recipe card for complete recipe):
- Jalapenos
- Onion
- Garlic
- Oil – vegetable, olive or avocado oil
- White vinegar
- Water
- Salt
Because this homemade hot sauce is thicker than other hot sauces I make, I often serve it in a small bowl with a spoon.
Alternatively, you can use a glass bottle or use a sharp knife to widen the hole of a plastic squirt bottle.
How spicy is this hot sauce?
On the scoville scale, jalapeno peppers have a rating of between 2,500-8,000. In contrast, the habanero pepper is between 100,000-350,000.
This hot sauce is for those looking for a mild to medium heat level. On a scale of 1-10, I’d say it’s a 4, but I do enjoy heat, so keep that in mind.
When you are looking for something hotter than Jalapeno Hot Sauce, I think you would enjoy Fiery Habanero Hot Sauce! (shown below)
It’s super hot, therefore it’s not for everyone, but if you like spicy food, give it a try!
How long is homemade jalapeno hot sauce good for?
This hot sauce should be stored in the refrigerator in an air-tight container and used within 1-2 weeks.
Looking for some spicy salsa recipes? Here are some favorites:
- Roasted Tomatillo Avocado Salsa
- Chile de Arbol Tomatillo Salsa (shown below)
- Easy Homemade Salsa
- Roasted Tomato Habanero Salsa
Love jalapenos?
You’ll love this Slow Cooker Jalapeno Popper Chicken (shown below).
It makes great sandwiches on hamburger buns!
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NOTES:
- Using your homegrown jalapenos for making hot sauce is a great way to use up a big harvest!
- This is a pretty chunky hot sauce; it’s not as smooth as a traditional sauce from the grocery store.
- The easiest way to get the hot sauce from the blender to a bottle is with a funnel. If you need one, you can get one HERE from Amazon.
Jalapeno Hot Sauce
Equipment
- Blender
- skillet
Ingredients
- 2 tbsp cooking oil vegetable oil, avocado oil, etc.
- 1 lb. jalapenos, left whole with stems cut off approx. 9-11
- 1 small yellow onion, thickly sliced
- 3 garlic cloves
- 1/2 cup white vinegar
- 1/2 cup water
- 1/4 tsp. sea salt
- black pepper to taste
Instructions
- Sauté jalapenos in a skillet with oil on medium-high heat for 8 minutes or so, stirring often so all sides of the jalapeno end up touching the pan. When the jalapenos have some nice color, reduce heat to medium and add the onion and garlic and sauté for 4-5 minutes, stirring frequently, making sure the garlic doesn't burn.
- Add the jalapenos, onion, and garlic from the skillet to a blender. Add the salt and pepper, then pour in the vinegar and water. Blend until there are no more chunks and the hot sauce is smooth. *This is a thicker hot sauce. It will not be thin and runny.*
- Using a funnel, pour the hot sauce into your desired container (clean glass bottle, plastic squeeze bottle, air-tight container with lid, etc.) Enjoy! Keep in refrigerator and use within 1-2 weeks.
Did you make this recipe? Rate it and let me know in the comments below! ♥
Flavorful Eats is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
