Learn how to make hot sauce from jalapeños with this quick and easy refrigerator canning recipe. You only need a handful of ingredients: tomatoes, red jalapeños, garlic, vinegar, water, salt, and a pinch of sugar. In about half an hour, you'll have a fresh, tangy, slightly spicy sauce ready to tuck into the fridge.
This small-batch hot sauce recipe makes 4 to 5 cups, which sounds like a lot, but in my house it disappears quickly. It keeps well for up to three months, so you don't need to rush through it. No canning equipment, no water bath, just cook, blend, and bottle.
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Looking for more quick refrigerator condiment recipes? Try my Quick Pickled Jalapeños, Quick Pickled Red Onions, and Avocado Lime Crema.
I started making my own hot sauce years ago when the greenhouse was overflowing with jalapeños and tomatoes. My husband is the kind of guy who puts hot sauce on everything - tacos, scrambled eggs, rice bowls, even pizza, so having a jar on hand has basically become a household requirement.
What I like about this method is how forgiving it is. You don't need to be exact down to the gram. If you've got a mix of tomatoes, toss them in. If your peppers are green instead of red, the flavor will be sharper, but it still works. And if you're a garlic lover, add an extra clove or two - I do it all the time.
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Ingredients You'll Need
These are the basics I use to make a small batch of hot sauce that's balanced, tangy, and just spicy enough:
- Tomatoes (4 cups, about 5-6 large) - I usually use Roma or plum since they cook down nicely, but any ripe tomatoes will work. I've even thrown in cherry tomatoes or yellow ones when that's what I had.
- Red jalapeños (¾ cup, sliced) - These bring the heat with a touch of sweetness. Green jalapeños can be swapped in, though the flavor will be sharper.
- White vinegar (¾ cup) - Adds tang and acts as a natural preservative in the fridge.
- Water (½ cup) - Keeps the vinegar from being too sharp.
- Garlic (2 cloves, peeled) - Add more if you're a garlic person.
- Sea salt (1 teaspoon) - Balances everything out. Kosher salt works too.
- Sugar (1 teaspoon) - Just enough to soften the acidity. You can leave it out if you want your sauce more fiery and tart.
Unlike store-bought bottles that can taste overly salty or loaded with preservatives, this version is clean, fresh, and completely customizable.
How to Make Hot Sauce from Jalapeños
Making hot sauce from jalapeños is quick and simple, but if this is your first time, it helps to see each step broken down clearly. Here's exactly how to do it from start to finish:
Cook the vegetables. Add 4 cups of chopped tomatoes, ¾ cup sliced red jalapeños, ¾ cup vinegar, ½ cup water, 2 garlic cloves, 1 teaspoon sea salt, and 1 teaspoon sugar to a large saucepan. Bring to a boil over medium-high heat, then reduce the heat and simmer uncovered for 20-25 minutes, stirring occasionally, until the tomatoes and peppers are very soft.
Blend until smooth. Once the vegetables are soft, remove the pan from the heat. Use an immersion blender to puree the mixture right in the pot until completely smooth. (If you don't have an immersion blender, carefully transfer the mixture to a regular blender in batches - just be sure to vent the lid slightly so steam can escape.)
Bottle the hot sauce. Working carefully, use a funnel to pour the hot sauce into clean mason jars or hot sauce bottles. Leave about ½ inch of headspace at the top. Let the jars cool to room temperature before sealing with lids.
Refrigerate and store. Once sealed, refrigerate the hot sauce right away. It will keep in the fridge for 2-3 months. The flavors deepen after a day or two, so if you can, resist the urge to dig in immediately.
Helpful Tips from My Farmhouse Kitchen
- Use ripe tomatoes. Soft, overripe garden tomatoes are perfect; they cook down faster and give the sauce natural sweetness.
- Wear gloves when slicing peppers. Jalapeños have capsaicin, an oil that can burn your skin hours later (I am very sensitive to it, and let me tell you the pain is agonizing.) And you can imagine what will happen if you touch or rub your eyes later.
- Strain if you like it silky. For a restaurant-style hot sauce, press the blended sauce through a fine mesh sieve to remove skins and seeds.
- Control the heat. Use fewer jalapeños for a milder sauce, or add more jalapenos or a serrano or habanero pepper for more spiciness.
- Store in glass jars or bottles. The tomatoes and peppers can stain plastic, but not glass.
Variations
Swap the peppers. Use serranos or habaneros for more heat, or a mix of jalapeños and bell peppers for a milder sauce.
Roasted version. Roast the tomatoes, jalapeños, and garlic at 425°F for 20-25 minutes before simmering for a deeper flavor.
Serving Suggestions
- Breakfast - drizzle over scrambled eggs, omelets, or breakfast burritos.
- Taco topper - spoon onto enchiladas, Smoked Chicken Tacos, Air Fryer Salmon Tacos, or Pulled Pork Taquitos.
- Sandwich upgrade - spread on burgers, Smoked Grilled Cheese, or my Air Fryer Reuben Sandwich.
- BBQ sidekick - serve alongside Pit Boss Pulled Pork, Smoked Brisket Tacos, or Smoked Chicken Wings.
- Flavor booster - stir into Smoked Chili, Roasted Tomato Soup, or Stovetop Venison Stew.
- Dip mixer - blend with mayo, ranch, or sour cream for a quick spicy dipping sauce.
Storage Instructions
Shake before serving: It's normal for homemade hot sauce to separate a bit in the fridge. Just give it a good shake before pouring.
Refrigerator: Store sealed jars or bottles in the fridge for 2-3 months. The flavor deepens after a day or two, so it actually gets better with time.
Freezer: For longer storage, freeze in freezer-safe glass jars or containers for up to 6 months. Thaw overnight in the fridge before using.
Use clean utensils: Always use a clean spoon when scooping from the jar to keep the sauce fresh and prevent early spoilage.
Recipe FAQs
No. This is a refrigerator hot sauce. The vinegar keeps it safe, and refrigeration extends the shelf life to 2-3 months.
No. The tomatoes break down as they cook and blend smooth. If you prefer a silky texture, you can run the sauce through a fine mesh strainer after blending.
It's medium heat. The sugar balances some of the fire, but the final spice level depends on your jalapeños. For extra kick, add more jalapenos.
Yes. For a thicker sauce, simmer a little longer uncovered before blending.
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Printable Recipe
How to Make Hot Sauce from Jalapenos
Ingredients
- 4 cups tomatoes, chopped (about 5-6 large)
- ¾ cup red jalapenos, sliced (4-5 medium, or green jalapeños for a sharper flavor)
- ¾ cup white vinegar
- ½ cup water
- 2 cloves garlic, peeled
- 1 teaspoon sea salt (or kosher salt)
- 1 teaspoon sugar (optional)
Instructions
- Add the chopped tomatoes, sliced jalapeños, vinegar, water, garlic, salt, and sugar to a large saucepan. Set it over medium-high heat and bring everything to a boil. Once boiling, turn the heat down and let it simmer uncovered for 20-25 minutes, stirring occasionally, until the tomatoes and peppers have softened completely.
- When the vegetables are tender, take the pot off the heat. Use an immersion blender to puree the mixture right in the pot until it's completely smooth. If you're using a countertop blender, work in batches and keep the lid slightly vented so steam can escape.
- Once blended, set a funnel over clean jars or hot sauce bottles and carefully ladle the sauce inside, leaving about ½ inch of space at the top. Let the jars cool to room temperature before sealing them with lids.
- Transfer the sealed jars to the fridge. The hot sauce will stay fresh for 2-3 months. The flavor actually deepens after a day or two, so if you can wait, you'll be rewarded with even better flavor. Enjoy!
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Notes
- If you prefer a thinner hot sauce, you can strain the blended mixture through a fine mesh sieve before bottling, although it isn't required.
- The heat level is easy to adjust - fewer jalapeños will give you a mild sauce, while adding extra jalapenos, a serrano, or even a habanero will turn it up a notch.
- Since this is a fresh sauce without stabilizers, it may separate in the fridge; just give the bottle a quick shake before using.
- The vinegar is essential here, both for keeping the flavor bright and for helping the sauce last longer in the refrigerator.
- The hot sauce tastes great the same day you make it, but the flavor deepens and improves after resting for a day or two.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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