Jalapeno Hot Sauce is a vibrant, spicy, and tangy condiment that is perfect for adding a burst of heat to your favorite dishes. It definitely has a kick to it, so it will be perfect for all you lovers of hot sauce! Plus, it is a delicious alternative to store-bought sauces. Use this like you would use hot sauce or pico. I think it is similar to a spicier version of Salsa Verde!
Customize Your Hot Sauce: Ingredients and Smart Substitutions
Oil: Canola oil is a neutral oil that is used to saute the garlic, onion, and jalapeno peppers. You could also use vegetable oil.
Jalapeno Peppers: Cut up 10 jalapeno peppers in this hot sauce. You could use fewer jalapeno peppers, but you may need to adjust the amounts of the other ingredients if you do.
Garlic: Minced garlic complements the heat from jalapenos. Store-bought or fresh work great in this.
Onion: Half of a small yellow onion is chopped and cooked with jalapenos, garlic, and salt.
Water: Water is used to cook and soften the jalapenos, garlic, and onion, and to create the liquid base for the sauce. The water is reduced during simmering, which concentrates the flavors.
Vinegar: Distilled white vinegar helps balance the heat from the peppers. It also helps preserve the sauce, extending its shelf life in the refrigerator. If you’re looking to substitute white vinegar, you have a few good options depending on the flavor profile and availability:
- Apple Cider Vinegar: This is a great substitute because it has a similar acidity level but brings a slightly fruitier flavor. It complements the heat of jalapenos well without altering the sauce’s overall character too much.
- Lime Juice: Lime juice can be a fantastic substitute. It works particularly well in hot sauces and salsas, enhancing the freshness and adding a different dimension to the heat.
- Rice Vinegar: If you want something milder, rice vinegar is less acidic than white vinegar and has a sweeter flavor. It’s a good choice if you’re looking for a subtler vinegar presence in your sauce.
- White Wine Vinegar: This vinegar offers a similar profile to white vinegar with a slightly more complex flavor. It can add a bit of depth to your hot sauce.
Is Jalapeno Hot Sauce Spicy?
Yes, this homemade hot sauce is on the spicier side! According to all of the taste testers, there was a noticeable kick to each bite. And, the heat adds up, the more you keep eating it!
How to Make Jalapeno Hot Sauce Less Spicy
To lessen the spice, you could use fewer jalapeno peppers. Or, remove the seeds and membranes before chopping the peppers. You could also consider replacing some of the jalapenos with milder peppers like Anaheim or Poblano. This will maintain a similar flavor profile but with less heat.
How To Use Jalapeno Hot Sauce
Here are some common and creative ways to use jalapeno hot sauce to add a burst of flavor and heat to a variety of dishes:
- As A Condiment: Drizzle it over your favorite foods like tacos, burritos, nachos, quesadillas, burgers, or hot dogs.
- On Eggs: Use it on scrambled eggs, omelets, or fried eggs for a spicy kick during breakfast or brunch.
- In Soups and Stews: Stir in a spoonful for added heat!
- With Appetizers: Serve it as a dipping sauce for fried or grilled appetizers like chicken wings, mozzarella sticks, or onion rings.
- On Pizza and Pasta: Add a drizzle to your pizza or mix it into marinara sauce to give it a spicy edge.
- In Cocktails: Add a few drops to a Bloody Mary for a spicy twist.
- With Vegetables: Use it to spice up roasted vegetables or grilled corn.
- In Sandwiches and Wraps: Spread it on sandwiches or wraps for an extra layer of flavor and heat.
How To Store Jalapeno Hot Sauce
Store jalapeno hot sauce in a clean, airtight container (make sure the container has a tight-fitting lid) in the refrigerator. Label and date the container. It will last up to 2-3 months. Give the sauce a shake before using.
Mexican Cuisine Inspired Deliciousness
Jalapeno Hot Sauce
Ingredients
- 1 tablespoon canola oil
- 10 medium jalapeno peppers, stems removed, roughly chopped
- 1 teaspoon garlic, minced
- ½ small yellow onion, chopped (about ¼ cup)
- ½ teaspoon kosher salt
- 1 cup (250 g) water
- ¼ cup (60 g) distilled white vinegar
Instructions
- To a large saucepan over medium heat, add oil, jalapeños, garlic, onion, and salt. Cook, stirring occasionally, for about 4-5 minutes, or until lightly cooked. (You may want to open a window or turn on your oven fan during this step.)
- Add water. Bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer for 15-20 minutes, stirring occasionally, until the liquid is reduced by half.
- Remove the pan from heat and allow the mixture to come to room temperature.
- Once cooled, transfer the mixture to the bowl of a food processor. Process until smooth.
- With the food processor on low, slowly drizzle in the vinegar and continue to process until smooth.
- Pour the hot sauce into a container with a tight-fitting lid. Store in the refrigerator.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
This hot sauce is so good! I thought it was just the right amount of heat. The spice level is definitely going to vary based on the jalapenos you have. Some just have a little more kick than others. I would probably use an even spicier pepper, personally.
Elizabeth
This is spicy! But, I loved it! It still has flavor, so it is not JUST hot. But, taster beware…start with a little bit!
Annabelle
You need to try this delicious hot sauce! It packs quite a bit of heat, but still has so much flavor!
Bella
This jalapeño hot sauce definitely has a kick to it, so eat it at your own risk! There was a perfect amount of heat but it was still tolerable to eat! These go great with chips.
Selena
This is hot sauce! However, it still has a bright, fresh taste even though it's spicy. Jalapeno lovers will get a kick out of this.
Can this be canned?
Can this sauce be canned?
To ensure the safety of your canned Jalapeno Hot Sauce, it’s important to follow guidelines provided by trusted sources like the National Center for Home Food Preservation (NCHFP) and the USDA’s guidelines on canning.
Key Points for Safe Canning:
Acidity: The vinegar in your recipe helps ensure the acidity level is high enough to prevent the growth of harmful bacteria, such as Clostridium botulinum. A pH of 4.6 or lower is required for safe canning of acidic foods.
Processing Time: Processing in a boiling water canner for the correct amount of time ensures that any potential bacteria are killed. The 10-minute processing time is standard for high-acid foods in half-pint or pint jars.
Sterilization: Proper sterilization of jars and lids before filling them is crucial to avoid contamination.
Here’s a revised version of the instructions with references to these guidelines:
Ingredients
1 tablespoon canola oil
10 medium jalapeno peppers, stems removed, roughly chopped
1 teaspoon garlic, minced
½ small yellow onion, chopped (about ¼ cup)
½ teaspoon kosher salt
1 cup (250 g) water
¼ cup (60 g) distilled white vinegar (5% acidity)
Instructions
Prepare the Sauce:
In a large saucepan over medium heat, add oil, jalapeños, garlic, onion, and salt. Cook, stirring occasionally, for about 4-5 minutes until lightly cooked.
Add water and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 15-20 minutes, stirring occasionally, until the liquid is reduced by half.
Remove from heat and allow to cool to room temperature.
Transfer to a food processor and process until smooth.
With the processor on low, slowly drizzle in the vinegar and continue processing until smooth.
Prepare for Canning:
Sterilize jars and lids by boiling them in water for 10 minutes.
Ladle the hot sauce into jars, leaving 1/2 inch headspace.
Wipe the rims with a clean, damp cloth and place the lids on the jars. Screw on the bands until fingertip-tight.
Process the Jars:
Place jars in a boiling water canner, ensuring they are covered by at least 1 inch of water.
Bring to a boil and process for 10 minutes.
Turn off the heat and let jars sit in the canner for 5 minutes.
Remove jars and place on a towel or cooling rack. Do not disturb for 12-24 hours.
Check the Seals:
After 12-24 hours, check seals by pressing the center of each lid. If it doesn’t pop back, the jar is sealed.
Store sealed jars in a cool, dark place. If any jars did not seal, refrigerate and use within a few weeks.
If subbing out vinegar for lime juice is it still the same amount? I believe vinegar is 1/4 cup so is it 1/4 cup lime juice?