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    Home » Recipes » Sauces, Dips + Condiments

    Easy Homemade Jalapeño Hot Sauce

    Published: Feb 14, 2023 by Coley · This post may contain affiliate links.

    Jump to Recipe

    This easy recipe for homemade Jalapeño Hot Sauce requires only 5 simple ingredients and tastes so much better than store-bought.

    A small bowl of green hot sauce with a hand holding a spoon and jalapeños in the background.

    This jalapeño hot sauce is inspired by my favorite local taco shop, Pancho's. It has a thicker texture since it's made up of pureed jalapeño peppers and does not get strained. I always have a batch of this hot sauce on hand to spice up all of my favorite foods, like tacos, enchiladas, rice, chili, eggs, soup and more.

    Why this recipe works

    • Easy, beginner friendly recipe - anyone can make it!
    • You can control how spicy it is by keeping or removing the seeds.
    • Only 5 ingredients.
    • Keeps for months in the refrigerator.
    • Gluten free and vegan.
    A corked bottle of Jalapeño hot sauce with fresh jalapeños in the background.

    Essential Ingredients

    • Chili Peppers - This recipe calls for jalapeño peppers, but technically you can make this hot sauce with just about any hot pepper you like. It works especially well with Serrano chilies and habanero or scotch bonnet peppers.
    • Vinegar - I use plain white vinegar for my recipe, but you can also use apple cider vinegar, white wine vinegar, red wine vinegar, unseasoned rice vinegar or even lime juice.

    Helpful Equipment

    • Blender or Food Processor - One of these is absolutely necessary to make homemade hot sauce. I prefer using a blender, but a high powered food processor can also work - just let it run until the pepper puree is nice and smooth. I have also made hot sauce using an immersion blender - just blend all the ingredients in a large mason jar.
    A small bowl of Jalapeño hot sauce with a spoon and jalapeños in the background.

    Step by step instructions

    1. Remove the stems from the jalapeños and slice each in half lengthwise. Use a spoon to remove the seeds for less heat if desired.
    2. Add the jalapeños to a blender along with the garlic, salt, 2 tablespoons vinegar and water.
    3. Blend on high until totally smooth. This may take several minutes depending on your blender. Taste and add more salt and/or vinegar if desired.
    4. Transfer hot sauce to a jar and refrigerate for up to 3 months.

    Ferment the Hot Sauce

    Recently I started doing a simple, quick ferment to my homemade hot sauce before storing it in the refrigerator. To do this, just leave it out at room temperature, loosely covered, for about a day. The fermentation process develops a deeper, more complex flavor and helps to tame the heat slightly. Because of the salt and vinegar, the hot sauce will not spoil.

    Cook the Hot Sauce

    For a milder, more mellow flavor, you can heat the hot sauce in a pan for a few minutes to cook out some of the harsher raw garlic flavor. Pour the blended peppers into a sauce pan and cook over medium heat, stirring constantly, about 2 minutes or until the color changes to a slightly darker, duller green. Remove it from the heat, let it cool completely and then transfer to a jar and store in the refrigerator.

    Tips for success

    • Wear gloves when handling hot chilies or the capsaicin can stay on your hands for hours and be quite painful.
    • Chili peppers can vary widely in their heat. If your jalapeños are especially hot, remove the seeds and ribs with a spoon before blending.
    • Be sure to thoroughly blend the hot sauce so it is very smooth texture. If there are still some chunks or if you prefer a thinner hot sauce you can pass it through a fine mesh sieve or strainer.
    • Fermentation is optional but recommended to add depth of flavor and tame the heat. All you have to do is let it sit out on the counter for a few days before refrigerating to let it develop flavor.
    • Try making this hot sauce with a few different types of hot peppers like cayenne peppers, Fresno peppers or habaneros to change up the flavor and heat levels.
    • You can also add different spices like onion, cumin or coriander to add different flavors.
    • Add fruit like mango, pineapple or lime juice to your hot sauce for a tropical sweet heat.
    • Try straining the hot sauce if you prefer a thinner texture.
    A mason jar of Jalapeño hot sauce with a white lid.

    Faq About Homemade Hot Sauce

    Does homemade hot sauce get hotter over time?

    No, in fact it gets less spicy over time. I find the hot sauce tastes hottest immediately after being blended and mellows out about a week later. A fermented hot sauce will mellow out more than a non fermented hot sauce.

    How long will homemade hot sauce last?

    Homemade hot sauce will keep in your refrigerator for about 3 months, sometimes longer. Store in a glass jar, not plastic, for best results.

    How can you tell if homemade hot sauce has gone bad?

    The best way to tell if homemade hot sauce was past its prime is when the color significantly dulls and it starts to have an especially funky smell. Toss it and make a new batch!

    Can this hot sauce be canned and preserved in jars for longer storage?

    Yes, absolutely. I am not an expert in canning, but you can follow these tips and instructions to learn how.

    A corked bottle of jalapeño hot sauce.

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    Did you LOVE this recipe? Please leave a star ⭐️ rating and comment to let other readers know! I absolutely love hearing from you and do my best to answer all questions and comments. I love seeing your creations so please tag me on Instagram @ColeyCooks!

    Print

    Easy Homemade Jalapeño Hot Sauce

    A corked bottle of jalapeño hot sauce.
    Print Recipe

    ★★★★★

    4.9 from 9 reviews

    This easy recipe for homemade Jalapeño Hot Sauce requires only 5 simple ingredients and tastes so much better than store-bought.

    • Author: Nicole Gaffney (ColeyCooks.com)
    • Prep Time: 15 minutes
    • Cook Time: 0 minutes
    • Total Time: 15 minutes
    • Yield: 1 ½ pints 1x
    • Category: sauce
    • Method: blended
    • Cuisine: Mexican
    • Diet: Vegan

    Ingredients

    Scale
    • 1 pound jalapeño peppers or other hot peppers
    • 2 large cloves garlic, peeled
    • 1 tablespoon salt
    • 2 tablespoons - ¼ cup white vinegar, to taste
    • ¼ cup water

    Instructions

    1. Remove the stems from the jalapeños and slice each in half lengthwise. Use a spoon to remove the seeds for less heat if desired.
    2. Add the jalapeños to a blender along with the garlic, salt, 2 tablespoons vinegar and water.
    3. Blend on high until totally smooth. This may take several minutes depending on your blender. Taste and add more salt and/or vinegar if desired.
    4. Transfer hot sauce to a jar and refrigerate for up to 3 months.
    5. If desired, you can ferment the hot sauce by leaving the jar out at room temperature, covered, for about a day. This will give it a deeper, more interesting flavor. Refrigerate after fermenting.
    6. You can also cook the hot sauce for a milder, more mellow flavor. Pour the mixture into a sauce pan and cook, stirring constantly, over medium heat until the color changes to a deeper, duller green; about 2 minutes. Remove from heat and allow to cool before transferring to a jar.
    7. All three methods produce excellent results. Experiment with them until you find what flavor works best for you!

    Notes

    • Wear gloves when handling hot chilies or the capsaicin can stay on your hands for hours and be quite painful.
    • Chili peppers can vary widely in their heat. If your jalapeños are especially hot, remove the seeds and ribs with a spoon before blending.
    • Be sure to thoroughly blend the hot sauce so it is very smooth texture. If there are still some chunks or if you prefer a thinner hot sauce you can pass it through a fine mesh sieve or strainer.

    Nutrition

    • Serving Size:
    • Calories: 9
    • Sugar: 1.2 g
    • Sodium: 437.1 mg
    • Fat: 0.1 g
    • Carbohydrates: 1.9 g
    • Protein: 0.3 g
    • Cholesterol: 0 mg

    Keywords: spicy, condiment, tacos

    Did you make this recipe?

    Please leave a review and star rating ⭐️ to help other cooks!

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    Reader Interactions

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    1. Darrick

      April 22, 2020 at 11:15 pm

      This is an awesome recipe. Very easy to make and it tastes great. We have been going through a ton of this stuff and been using it on everything. I make some Guajillo or Hatch chile sauce also and use together often.

      ★★★★★

      Reply
      • Coley

        April 27, 2020 at 11:58 am

        Thank you! So glad you like it!

        Reply
    2. Justin Hanna

      April 28, 2020 at 12:44 pm

      BOOM! Love this hot sauce for many reasons. Leftover Serrano peppers are great to use. This recipe is truly simple and quick to make. I wasn’t a big hot sauce person until I made this recipe. Making a second batch today!!!

      ★★★★★

      Reply
      • Coley

        May 04, 2020 at 12:41 pm

        Thanks Justin!! So glad you love it!

        Reply
    3. nicole

      July 20, 2020 at 2:11 pm

      Can u can this?

      Reply
      • Coley

        July 26, 2020 at 2:05 pm

        I've never tried but I don't see why not.

        Reply
    4. Karla

      September 19, 2020 at 4:20 pm

      Can you freeze this

      Reply
      • Coley

        October 19, 2020 at 4:39 pm

        Yes you can!

        Reply
    5. Amy

      May 11, 2021 at 11:40 am

      This is great! I had a bag of jalapeños- I only needed one- and found this recipe to use the rest. I love it and it’s so simple. I put it on just about everything!

      ★★★★★

      Reply
      • Coley

        September 08, 2021 at 9:52 am

        so glad you enjoyed it!

        Reply
      • Cynthia

        September 20, 2021 at 10:22 pm

        Our issue is we don’t like vinegar, but LOVE hot sauce! Any tips on. a vinegar replacement?

        Reply
        • Coley

          October 19, 2021 at 11:23 am

          Hmm.. most hot sauces are vinegar based, that's where it gets its tang. You can try lemon juice or just replace the vinegar with water. Hope this helps!

          Reply
        • Jenny

          May 30, 2022 at 9:56 am

          Try using lime juice instead of vinegar. I just used 3 limes but it depends on your taste and how juicy the lime is😊

          Reply
          • Coley

            June 14, 2022 at 12:26 pm

            Great tip, thanks!

            Reply
        • Cara

          September 04, 2023 at 5:35 pm

          I made this, and during the fermentation all the liquid separated to the bottom and left a fry thick bubbly paste on top. Do I just mix it all back up, or did I mess this up somehow? Flavour is phenomenal however!

          ★★★★★

          Reply
          • Coley

            September 05, 2023 at 10:07 am

            This is totally normal! Just mix it up and pop it into the fridge for longer storage. Glad you like the flavor!

            Reply
    6. Robert J McNally

      August 02, 2021 at 4:20 pm

      Made a half batch (1/2 lb. peppers). I like it hot so everything went into the blender. The heat was perfect for me. Looking forward to my next sandwich!

      ★★★★★

      Reply
      • Coley

        September 02, 2021 at 10:19 am

        Fantastic!!

        Reply
    7. Fern

      August 28, 2021 at 1:44 pm

      Made this today love it as we like hot food,I used pickling salt and more salt and vinegar. I boiled it and added to sterile jars,So easy to make…. thank you.

      Reply
      • Coley

        September 02, 2021 at 10:17 am

        Fantastic! So glad you enjoyed!

        Reply
    8. deb

      September 16, 2021 at 8:12 pm

      My husband says he likes things hot so I didn't remove the seeds. OMG...it's way too hot. I tried cooking it, not enough. I tried adding a sweet bell pepper to tone it down, not enough. Handing it over to a family member that lives for hotter than hot because we won't be eating it. I'm just glad the peppers are being eaten. 🙂

      Reply
      • Coley

        October 19, 2021 at 11:25 am

        Sorry this turned out too hot for you! I will say that the heat does mellow out as it sits for a bit, so if you decide to make it again in the future keep that in mind. It tastes hottest right out of the blender. Thanks for writing!

        Reply
    9. Jess

      October 16, 2021 at 8:44 am

      I have a TON of Habanero’s from the garden. Can I use this same method with them?

      Reply
      • Coley

        October 19, 2021 at 11:19 am

        Absolutely! I highly recommend it with habaneros, actually, its one of my favorite versions. Do be sure to wear gloves when handling the peppers!

        Reply
    10. Barbara

      March 10, 2022 at 3:20 pm

      Love this recipe, I am making it for a second time. It is such a beautiful color.

      ★★★★★

      Reply
      • Coley

        March 17, 2022 at 1:30 pm

        Awesome! So glad you love it!

        Reply
      • Rhonda

        August 06, 2022 at 3:42 am

        I’d like to can it for Christmas Grinch gifts, lol. Has anyone actually canned it?

        ★★★★

        Reply
        • Coley

          October 07, 2022 at 11:43 am

          I have never tried canning it but I know it's possible. Please let me know if you do!

          Reply
    11. Greg

      April 21, 2022 at 12:15 pm

      Is this acidic enough to boiling water bath can?

      Reply
      • Coley

        April 21, 2022 at 4:06 pm

        I'm not sure to be honest. I would think so with the salt and vinegar, but I don't have enough experience with canning to say for certain.

        Reply
    12. Robert

      July 15, 2022 at 12:02 am

      Odd question but would it be storage stable if I were to add something like pineapple juice to this? I like the flavor combination on stuff like pizza so I’m kind of curious how it would go with hot sauce.

      Reply
      • Coley

        July 15, 2022 at 11:31 am

        Great question! I'm not sure how the added fruit juice / sugar would affect the hot sauce for canning and storing at room temperature, but it would be totally fine stored in the refrigerator. Please let me know how it turns out- I'm very curious!

        Reply
      • Holly

        September 05, 2023 at 10:04 am

        Can you freeze it?

        ★★★★★

        Reply
        • Coley

          September 05, 2023 at 10:07 am

          Yes absolutely!

          Reply
    13. Leland N. Klokkenga

      September 22, 2023 at 10:44 am

      I make Tabasco peppers, but fermentation takes 2wks to 2months,the longer in richer,smoother taste, I soak the peppers in salt water, for 1wk or so!! But I have alot of jalapeños this yr, so I will try your recipe!! Thx for sharing!!

      ★★★★★

      Reply
      • Coley

        September 27, 2023 at 11:13 am

        Awesome - hope you enjoy it!

        Reply

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    I'm Nicole Gaffney, but my friends all call me Coley. You should, too! I'm a professionally trained chef specializing in Italian cooking and seafood. I grew up at the Jersey shore in a family of Sicilian fishermen and have been cooking my entire life. Here you'll find hundreds of seasonal, authentic recipes that are designed to help you succeed in the kitchen. About Nicole Gaffney

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