Jalapeno Hot Sauce

Jalapeno Hot Sauce

72 Reviews 7 Pics
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Rayna Jordan
Recipe by  Rayna Jordan

“Hot Sauce from scratch. You may use other hot peppers in place of the jalapenos.”

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Ingredients

Adjust Servings

Original recipe yields 16 servings

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Directions

  1. 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.
  2. Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.
  3. Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.

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Reviews (72)

Rate This Recipe
Java_Girl
251

Java_Girl

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 the 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!

alex
97

alex

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 and lemon juice just for fun and it worked out pretty well.

JORGINE
81

JORGINE

Ive been looking for hot sauce recipes and really liked this but it was really hot! May seed some of the chilies next time. Used a veggie slicer on peppers and it saved alot of time.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 11 cal
  • < 1%
  • Fat
  • 0.4 g
  • < 1%
  • Carbs
  • 1.7 g
  • < 1%
  • Protein
  • 0.3 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 109 mg
  • 4%

Based on a 2,000 calorie diet

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