This recipe for jalapeno hot sauce is super easy to make and well worth the effort.
At the end of salsa-making season, I typically have left-over jalapeno peppers, which I really hate letting go to waste.
Since I like to add a spicy side to my breakfast eggs and because I gave up on the bottled hot sauce due to the astronomical sodium content, I decided to make my own jalapeno hot sauce.
This is a super simple recipe: just wash, cut, and core the jalapenos, slice them, and add them to your food processor. Along with the fresh peppers, you will add lime juice, white vinegar, Mexican oregano, chili powder, cumin, brown sugar, salt, minced garlic, and cilantro.
My measurements are not exact, as I use taste testing to confirm the hot sauce is just the way I want it! I would recommend you do the same, as everyone’s level of spicy tolerance varies.
To make my jalapeno hot sauce on medium heat, I leave 3 jalapenos worth of seeds in the mix.
The texture of the sauce you make is a very individual choice, as you can blend it into a smooth sauce or leave it slightly chunky.
Pro tip: Water bath canning adds shelf life to the jalapeno hot sauce. I recommend canning your jars in your water bath for 20 minutes. This has allowed me to enjoy my jalapeno hot sauce all winter, from the canning in late September to early May the next year, with the added security of freshness in each jar.
Adding sugar gives a little bit of sweetness; this helps to give a better flavor profile and a nice added flavor.
I hope you enjoy the jalapeno hot sauce as much as I do!
Many times, I will use it as jam on my toast or on the corn tortillas prior to adding my taco filling.
Some other delicious ways to enjoy the jalapeno hot sauce include drizzling it over grilled meats for an extra kick or mixing it into creamy dressings and dips for a spicy twist. Its versatility makes it a must-have condiment in any kitchen. Give it a try, and let me know your favorite way to use it!
See what you can use it on; I would love to hear your ideas!
__ATA.cmd.push(function() { __ATA.initDynamicSlot({ id: 'atatags-1888935831-656a97537dc37', location: 120, formFactor: '001', label: { text: 'Advertisements', }, creative: { reportAd: { text: 'Report this ad', }, privacySettings: { text: 'Privacy settings', } } }); });Share this:
Ingredients
Instructions
-
This will make about 4 pints. Prepare your smaller stock pot for water bath canning. Boil jars and lids for 10 minutes, remove, set aside into an empty cake pan or cookie sheet. Keep the water at a slow boil while you prepare your ingredients to can
- Chope the cilantro leaves, discard stems. Wash and core the jalapenos place the slices into the food processor using the chopping blade. Add in the garlic, lime juice and vinegar , process well. Next add in the chili powder, oregano, cumin and cilantro. Process to your desired consistency.
- Ladle the jalapeno hot sauce into your prepared jars, leaving 1/4 inch of headspace. Bring water to a rolling boil in your canning pot. Place jars into the pot and process for 20 minutes. Place the cake on an empty cake pan or cookie sheet to cool. Please let it sit for at least 24 hours to cool.
