I love how these chopped jalapeno peppers combine with crisp white vinegar and garlic to create an irresistible sauce. Mixed simply with water and a pinch of salt, this Jalapeno Hot Sauce Recipe offers a fresh, vibrant twist to dishes. The burst of flavors leaves me eager for every bite.

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I’ve been experimenting with my own spin on a domestic jalapeno hot sauce recipe lately and figured I’d share it. If you love green hot sauces, you definitely need to try this mix!

I use 10 to 12 fresh jalapeno peppers, roughly chopped, which gives a solid authentic mexican zing without being overly fiery. The secret trick for me is blending these peppers with 1 cup of distilled white vinegar, 1/2 cup water, 3 minced garlic cloves, and a teaspoon of salt.

The process may seem simple but it creates a dynamic, homemade hot sauce that elevated my eggs and even some salsa guacamole to a whole new level. The ease of putting together a fermented jalapeno hot sauce like this makes it irresistible.

I’m excited you give it a whirl even if you’re new to making authentic mexican hot sauces at home. Enjoy exploring with your own twist, it’s worth it!

Why I Like this Recipe

I really like this recipe because it’s super easy to make and you can adjust how spicy it gets by leaving in more seeds or taking them out. It’s cool that i can customize it to my tastes.

Another reason is that it uses fresh ingredients and you can tell its homemade which makes it even more delicious.

I also enjoy how versatile it is. I love drizzling it over my eggs or even tossing it on some tacos or salads.

Finally, the process is pretty fun too. Blending everything together and then simmering it on the stove makes me feel like i’m making something really special even if i’m not a top chef.

Ingredients

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Jalapeno Peppers: They add spicy heat and are packed with fiber and vitamins for zest.
Distilled White Vinegar: Offers a tangy sour flavor with no calories, balancing the heat nicely.
Water: Blends flavors perfectly and keeps the sauce consistency just right.
Garlic: Adds depth and a mild spice, with antioxidants that boost overall taste.
Salt: Enhances every flavor component, making the final sauce both vibrant and delicious.

Ingredient Quantities

10 to 12 fresh jalapeno peppers, roughly chopped

1 cup distilled white vinegar

1/2 cup water

3 garlic cloves, minced

1 teaspoon salt

How to Make this

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1. First, wash the jalapeno peppers thoroughly then chop them roughly, adding more or less seeds depending on how spicy you want the sauce.

2. Peel and mince 3 garlic cloves.

3. Place the chopped jalapenos, minced garlic, distilled white vinegar, water, and salt in a blender.

4. Blend until the mixture is smooth, stopping occasionally to scrape down the sides if needed.

5. Pour the blended mixture into a small saucepan.

6. Bring the sauce to a low simmer over medium heat, stirring occasionally so it doesn’t stick.

7. Let it simmer for 5 to 10 minutes to let the flavors meld together.

8. Remove the saucepan from heat and allow the sauce to cool for a few minutes.

9. Once cooled, transfer the sauce into a clean jar or bottle.

10. Seal the jar and refrigerate. Enjoy your jalapeno hot sauce on eggs or any other dish you love!

Equipment Needed

1. A colander or simply your clean sink to wash the jalapeno peppers
2. A sturdy cutting board for chopping the peppers and garlic
3. A sharp chef’s knife to chop the ingredients
4. Measuring cups and spoons for the vinegar, water, and salt
5. A blender to mix the ingredients until smooth
6. A small saucepan to simmer the blended mixture
7. A heat-resistant spatula or wooden spoon for stirring
8. A clean jar or bottle to store the finished hot sauce

FAQ

How spicy is this sauce gonna be?

It's pretty fiery but you can adjust the heat by using fewer peppers if you dont like it too hot.

Can I use a different vinegar like apple cider vinegar?

Yeah you can use it, but keep in mind the flavour might change a bit since white vinegar keeps the tangy taste.

Do I need to blend the mixture till it's super smooth?

Not at all, you can leave it a little chunky if that's more your style.

How long does this hot sauce last in the fridge?

If you store it in an airtight container, it should be good for about 2-3 months.

Can I add any extra ingredients?

Sure, feel free to toss in your favorite spices or herbs like cilantro or even a squeeze of lime for extra zing.

Jalapeno Hot Sauce Recipe Substitutions and Variations

For jalapeno peppers you could use serrano peppers if you want a bit more heat or poblano peppers for a milder version
Instead of distilled white vinegar you might use apple cider vinegar or white wine vinegar to give a slightly different tang
If you dont have fresh garlic you can substitute with garlic powder at about 1 teaspoon per clove though its not exactly the same
You can swap regular salt with sea salt or kosher salt but you might need to adjust the amount a little since they have different textures

Pro Tips

1. if you want a less fiery taste, try removing most of the seeds from the jalapenos before you blend them – that way you can keep the heat in check without losing all the flavor
2. be careful not to simmer it too long; a short simmer of about 5 minutes is usually enough to blend the flavors. simmering it any longer might make it taste a bit bitter
3. after you’ve blended the sauce and let it cool a tad, consider straining it to get rid of any bits if you prefer a smoother texture, this can give it a more refined finish
4. let the sauce chill in the fridge for a few hours or even overnight; the resting time really helps the flavors meld together and gives it a richer taste when you finally dig in