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 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.
Super simple recipe, just wash, cut and core the jalapenos, slice and add 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 a medium heat, I leave 3 jalapenos worth of seeds in the mix.
The texture of the sauce you make is a very individua choice, as you can blend this 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 mins. 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 that 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.
See what you can use it on, I would luv to hear your ideas!
- 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, and cumin Process to your desired consistency.
- Ladle the Jalapeno hot sauce into your prepared jars. Bring water to a rolling boil in your canning pot. Place jars into pot, process for 20 minutes. Remove place onto empty cake pan or cookie sheet to cool. Please let set for at least 24hrs to cool.