How to Make Hot Sauce from Jalapenos
This homemade jalapeno hot sauce is tangy, fresh, and perfectly spicy. Made with ripe tomatoes, red jalapeños, garlic, vinegar, and a touch of sugar, it's simple to prepare and keeps for months in the fridge.
Servings: 70 servings
Calories: 4kcal
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!
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
Calories: 4kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.03g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 53mg | Potassium: 34mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 5mg | Calcium: 5mg | Iron: 0.2mg
