Fresh Jalapeno Hot Sauce Recipe
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Jump to RecipeThis jalapeno hot sauce recipe is fresh, spicy, and easy to make in just 10 minutes! With flavorful garlic, vinegar, and salt, this simple condiment is the perfect hot sauce for just about anything.
Get the perfect amount of heat from this tasty homemade jalapeno pepper hot sauce. All you need in a food processor or blender, and you have a batch of hot sauce ready in no time!
Want more tasty hot sauce recipes? Try our Thai chili hot sauce recipe, our garlic scape hot sauce, or our spicy honey mustard sauce!
We have an overload of fresh jalapeno peppers from our garden, and this easy jalapeno hot sauce is a quick and easy way to transform your peppers into a delicious sauce! The flavor of the fresh jalapenos is SO good, it adds a really nice taste to the hot sauce.
This is a super versatile sauce – you can add a little into soups, stews, or on tacos! We love serving a scoop on veggie taco bowls, on oven baked fajita vegetables, or a delicious 7 layer dip burrito!
Why This Hot Sauce Works
- It’s fresh, spicy, delicious, and simple to make!
- Just 4 ingredients, made with whole foods.
- This hot sauce is made quickly – just 10-15 minutes in a food processor and you are good to go!
- It’s easy, cooks of any skill level can make this recipe.
- A versatile sauce that works wonders on almost any dish.
Ingredients You’ll Need
- Jalapeno Peppers – we used jalapeno peppers for this recipe as they give the wonderful green color and medium-spicy flavor!
- Garlic – for a relly nice flavor in this sauce, we love loading it in! Fresh garlic cloves are best for this recipe, not pre-chopped or minced jarred garlic.
- Vinegar – we use regular white vinegar for this hot sauce.
- Salt
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
Substitutions and Variations
- You can use a flavored vinegar like apple cider vinegar or white wine vinegar to a different taste.
- You can add more or less garlic to your hot sauce, depeding on your taste preferences!
How To Make This Recipe
Step 1: Roughly chop the jalapenos into large chunks. You can remove the inside ribs and seeds if desired – this will give you a slightly milder hot sauce.
Step 2: Add the sliced jalapeno peppers into a food processor, along with the garlic and salt.
Step 3: Pulse for 2 minutes or so until finely chopped. For a thinner pureed hot sauce: add the vinegar into the food processor with the jalapenos. Process for 2-3 minutes until the hot sauce is a smooth consistency. Add the mix to jars, refrigerate and store for up to 4 weeks.
Step 4: For a chunkier hot sauce: using a spatula, add the garlic and jalapeno mixture to half pint mason jars: Fill them 3/4 of the way full in each jar, and top the jars with enough vinegar to cover the pepper mash. Seal with an airtight lid, shake, and refrigerate for up to 4 weeks.
Recipe FAQs and Tips
Absolutely! Add all the ingredients to a high speed blender (instead of a food processor) and blend well until combined. Store in airtight container and refrigerate for up to 4 weeks.
Yes! Fill 2 quart-sized mason jars (use a wide-mouth jar) with equal amounts of garlic, jalapeno peppers, and additional salt and vinegar. Insert your immersion blender into the jars and blend for 2-3 minutes on high speed until the sauce is well combined and blended.
In an airtight container, this hot sauce will last up to 4 weeks in the refrigerator.
Expert Tips
- For extra flavor, you can roast or char the jalapenos before adding them to the sauce.
- When chopping the garlic and jalapenos, make them roughly the same size. You want the pieces consistent for the food processor.
- To make this hot sauce less spicy, remove the seeds from the jalapeno peppers before adding them to the food processor.
- For a thinner hot sauce, add 1/4 cup more vinegar at a time.
- For a thicker hot sauce, you can strain out some vinegar using cheese cloth.
Enjoy This Hot Sauce On
- Easy quinoa tacos
- Instant Pot black beans
- Coconut ginger curry
- Spicy vegan garlic noodles
- Chana dopiaza (chickpea curry)
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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Fresh Jalapeno Hot Sauce
Equipment
- Food processor, or blender
- spatula
- Half-pint mason jars
Ingredients
- 8 jalapeno peppers or about 3 cups, sliced
- 1 cup whole garlic cloves
- 1 teaspoon salt
- 1.5 cups vinegar or enough to cover the hot sauce, see instructions and note below for consistency
Instructions
- Roughly chop the jalapenos into large chunks. You can remove the inside ribs and seeds if desired – this will give you a slightly milder hot sauce.
- Add the sliced jalapeno peppers into a food processor, along with the garlic and salt.
- Pulse for 2 minutes or so until finely chopped. For a thinner pureed hot sauce: add the vinegar into the food processor with the jalapenos. Process for 2-3 minutes until the hot sauce is a smooth consistency. Add the mix to jars, refrigerate and store for up to 4 weeks.
- For a chunkier hot sauce: using a spatula, add the garlic and jalapeno mixture to half pint mason jars: Fill them 3/4 of the way full in each jar, and top the jars with enough vinegar to cover the pepper mash. Seal with an airtight lid, shake, and refrigerate for up to 4 weeks.
Notes
-
- You can use a flavored vinegar like apple cider vinegar or white wine vinegar for a different taste.
-
- You can add more or less garlic to your hot sauce, depeding on your taste preferences!
-
- For extra flavor, you can roast or char the jalapenos before adding them to the sauce.
-
- When chopping the garlic and jalapenos, make them roughly the same size. You want the pieces consistent for the food processor.
-
- To make this hot sauce less spicy, remove the seeds from the jalapeno peppers before adding them to the food processor.
-
- For a thinner hot sauce, add 1/4 cup more vinegar at a time.
-
- For a thicker hot sauce, you can strain out some vinegar using cheese cloth.
Nutrition
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Very tasty