Jalapeno Hot Sauce68 Reviews
- Prep: 20 min
- Cook: 25 min
- Ready In: 45 min
“Hot Sauce from scratch. You may use other hot peppers in place of the jalapenos.” - by Rayna Jordan
Original recipe yields 16 servings
- In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.
- Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.
- Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.
Amount Per Serving (16 total)
- 11 cal
- < 1%
- 0.4 g
- < 1%
- 1.7 g
- < 1%
Based on a 2,000 calorie diet
Reviews (68)Rate This Recipe
"I really love this hot sauce but had to give it less than 5 stars because if I had made it precisely as instructed it wouldn't have been good. The first time I made this I nearly passed out because th..." See moree vinegar was so overwhelming. I just halved the vinegar and it worked wonderfully for me. We make it all the time now and it's a staple in our kitchen. We eat it with eggs and potatoes, tacos... anything that needs a little kick. We even add it to beans when we are making refried beans. So good!"
"I agree with the other posts... this needed a little work. I think adding sugar, subtracting lots of vinegar, and throwing a habanero or two in will help quite a bit. I also added a bit of cilantro an..." See mored lemon juice just for fun and it worked out pretty well."
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