Jalapeno Hot Sauce

This Jalapeno Hot Sauce Recipe has the perfect amount of heat. It’s spicy, sweet, and tangy. The flavor profile pairs wonderfully with a variety of dishes.

Prep Time5

Cook Time15

Total Time20

Servings: tablespoons (Makes 2 ½ cups)

Calories: 10kcal

Author: Karin and Ken

Ingredients

2 tablespoon olive oil extra Virgin
6 large jalapeno peppers about 2 cups
1 cup sweet onion chopped
3 cloves garlic sliced
2 teas granulated white sugar
1 teas salt
½ cumin
1 cup water
½ cup white vinegar
½ cup fresh cilantro chopped

Instructions

Prepare peppers by washing, drying, de-stemming and chopping into one-inch pieces. There is no need to remove seeds. Set aside.
Heat oil over medium high heat in a medium sized dutch oven.
When the oil is heated, add the jalapeno peppers and sweet onion to the pan. Cook for about 5 minutes or until tender.
Add garlic, sugar, salt, cumin and garlic to the dutch oven and cook for one additional minute or until fragrant.
Careful pour in the water and bring the mixture to a simmer, adjusting the heat as necessary. Simmer for 5 minutes.
Remove from heat and cool slightly.
Transfer mixture to the blender along with the vinegar and fresh cilantro. Use the pulse setting to blend until smooth.
Transfer to woozy bottles and store in the refrigerator.

Video

Notes

Simmer long enough: Allowing the flavors to develop and come together will result in a more complex flavor profile. It’s worth the effort!

Allow it to cool before storage: Not only will this prevent moisture and bacteria growth, but it will also help the bottles seal properly.

Be sure the veggies are soft: Cooking the peppers and onions until they are soft and tender will ensure that they blend well for a smooth sauce.

Storing: Store this jalapeno hot sauce in airtight glass bottles or jars for up to 1 month in the refrigerator. You can also freeze it. Store in airtight and freezer-safe containers for up to 4 months. Thaw in the refrigerator when you need it!

Nutrition