Turn up the heat: how to make jalapeno hot sauce

Jalapenos fresh from the garden.

My habanero plants didn't amount to much this year. But thankfully, a friend brought over about 70 jalapeno peppers to share from his garden. We made cream cheese stuffed jalapeno poppers with some, but these peppers were hot! So, I decided to experiment with making homemade hot sauce. Turns out, it's simple to make and packs a more flavorful kick when it's made fresh. Here's a recipe to try it out for yourself.

Jalapeno hot sauce

Prep time: 15 minutes  Cook time: 20 minutes

Makes about 2 cups


20-25 jalapeno peppers

1 medium onion, chopped

2 tbsp vegetable oil

2 1/2 tsp crushed garlic

1 tsp sugar

1 tsp cilatro 

1 tsp course sea salt

1/4 cup distilled white vinegar

1/2 cup jalapeno broth (instructions to make broth below)


Remove seeds and stems from jalapenos and chop each jalapeno into about four slices. (You can leave in some seeds as you are chopping the jalapenos. Just remember, the more seeds you leave in, the hotter the sauce will be.) Note: Wear gloves while you chop jalapenos to prevent your fingertips from burning. Also, wash your hands immediately after cutting hot peppers and avoid touching your eyes and mouth afterward.

In a skillet over medium heat, saute the onion and jalapenos together in vegetable oil for about 5 minutes. Meanwhile, bring about 3 cups of water to a boil in a medium saucepan.

Saute the jalapenos and onion in a skillet with vegetable oil.

After sauteing for 5 minutes, add the vegetables to the boiling water and allow to boil for about 20 minutes (this will make a jalapeno broth).

Make a jalapeno broth by boiling the jalapenos and onion for 20 minutes.

Reserve at least 1/2 cup of the jalapeno broth, then strain the vegetables. Set aside the vegetables to cool for about 5 minutes.

Meanwhile, in a food processor or blender, toss in the garlic, sugar, salt and cilantro. Add the vegetables and puree. Slowly add in 1/4 cup of vinegar and 1/2 cup of the reserved jalapeno broth to the puree while blending.

Pour into a jar (a reused salsa jar works great!) and store in the refrigerator for up to 3 months. If you have more than you think you can use in 3 months, make two small jars and share it with a friend. Or freeze a jar or container for use later.

Homemade jalapeno hot sauce is so fresh and delicious. I store mine in a reused glass salsa jar.

Enjoy this recipe and how it will spice up and flavor your food. Let me know if you try it out yourself.