Best Jalapeno Hot Sauce Recipe | Easy Homemade Spicy Pepper Sauce
A bright, zippy homemade jalapeño hot sauce that blends simmered peppers, aromatics, and vinegar into a silky, pourable condiment. Quick to make and easy to customize from mild to fiery.
Ingredients
Ingredients
- 10–12 medium jalapeño peppers, stems removed (remove some seeds/ribs for milder heat)
- 1 small white onion, chopped
- 3–4 garlic cloves, minced
- 3/4 cup distilled white vinegar
- 1/2 to 3/4 cup water, plus more as needed to adjust consistency
- 1 to 1.5 teaspoons kosher salt, to taste
- 1 teaspoon sugar or honey (optional)
- 1 tablespoon neutral oil
- 1 tablespoon fresh lime juice (optional)
Instructions
Instructions
- Prepare the jalapeños by removing stems and, for a milder sauce, scraping out some seeds and ribs; roughly chop the peppers.
- Heat the neutral oil in a medium saucepan over medium heat, add the chopped onion, and cook until translucent, about 3 to 4 minutes.
- Stir in the garlic and cook until fragrant, about 30 seconds.
- Add the jalapeños, vinegar, 1/2 cup water, salt, and sugar or honey if using, then bring to a gentle simmer.
- Simmer gently until the peppers soften and turn slightly dull green, about 8 to 10 minutes.
- Transfer the mixture carefully to a blender, vent the lid, and blend on high until very smooth, 45 to 60 seconds.
- Add additional water a tablespoon at a time to reach a smooth, pourable consistency.
- Taste and adjust with lime juice for brightness and more salt or vinegar as needed; blend briefly to emulsify if the flavor seems harsh.
- For an ultra-smooth texture, strain the sauce through a fine-mesh strainer, or skip straining for more body.
- Let the sauce cool to room temperature, then funnel into clean glass bottles or jars, label, and refrigerate.
Notes
Store refrigerated in airtight glass bottles or jars for 3–4 weeks; use clean utensils and keep cold for best freshness. Freeze in small containers or ice cube trays for up to 3 months. Color may shift from bright green to olive over time and remains tasty. Keep seeds and ribs for more heat or remove for milder sauce. If sauce separates, shake or reblend; a teaspoon of oil can help stabilize.