A homemade hot sauce recipe made with roasted red jalapeno peppers, garlic, tomato and red wine vinegar. This is one of the most addicting hot sauces I've ever made. I already need another batch!
Happy New Year, friends! This is a very important post. It is the first of 2016, a brand new year, and there were so many possible recipes for us to post. As food bloggers, we think about food ALL THE TIME. It's just what we do, and we LOVE it. We're sure you could tell.
But! What to post?
We considered posting something light and healthy to kick off the new year with good eating habits. Nothing wrong with that. We like the watch our waistlines and what better time to recommit?
We also considered posting a Blood Mary recipe. Patty is an UH-MAZING Bloody Mary mixologist. Believe me when I say that. She has some homemade mixes coming up very soon. Can't wait for those! See Spicy Mexican Style Bloody Mary Recipe. Oh yeah!
In the end, we decided that the best recipe to kick off 2016 with a BANG is this - Roasted Red Jalapeno Pepper Hot Sauce.
Yes!
A great homemade hot sauce epitomizes everything we are at Chili Pepper Madness. Of course we love chili peppers, but we love everything bold and spicy and zingy and zesty and delicious! Insert more positive foodie words here.
Seriously! We love it.
This is one of my personal favorite hot sauces. It's SO simple, a Louisiana style sauce with a few extra ingredients added in to round it out.
Take a peek at it. YUM!
Let's talk about how we make it, shall we?
How to Make This Homemade Hot Sauce - The Recipe Method
First we're going to roast our peppers. Heat your oven to 350 degrees. Slice the jalapeno peppers in half lengthwise and remove the stems. Set them onto a lightly oiled baking sheet and bake 20-25 minutes, or until the skins blister.
Remove the peppers and cover with aluminum foil or a towel to allow them to steam. Peel off the skins and toss them, or keep them to make this Homemade Roasted Jalapeno Pepper Seasoning. So good!
Set the peppers into a food processor.
Next, heat a small pan to medium heat and add chopped onion and garlic with a splash of olive oil. Cook about 5 minutes to soften.
Add the remaining ingredients and heat through. Into the food processor they go.
Process the sauce until smooth. You can also use a food mill if you’d like your sauce to be thick and consistent. Test for salt and serve!
Recipe Notes
I made mine a bit thicker so that it drips slowly from the bottle. It will coat the back of a spoon or stick to a chip if that is how you want to enjoy it. You can serve it as a finisher sauce to dazzle up just about anything savory, or you can use it to swirl into soups or stews to bring home the flavor.
Even consider this homemade hot sauce recipe as a starter for pasta sauces or even for dips. TOTALLY one my faves.
If you like your hot sauce a bit thinner, add in a bit of water or a bit more red wine vinegar. Just be careful not to overdo the balance of the vinegar flavor.
I like it thicker, but it works thinned out as well, and it will last longer.
Roasted Red Jalapeno Pepper Hot Sauce Recipe Bonus!
It's a great thing to make foods from scratch, isn't it? It is something we strive for here at Chili Pepper Madness, to work with fresh, healthy foods and turn them into bold and powerful flavors.
Ring in the New Year right with your own homemade hot sauce. Start here! Enjoy.
Safety Advice
When working with very hot chili peppers peppers, including superhot chili peppers, it is important to wear gloves when handling the peppers both in raw and dried forms. The oils can get on your skin and cause burning sensations. See above.
Need help? How to Stop the Chili Pepper Burn On Your Skin.
Also, pepper fumes may get into the air if you are not working in a well ventilated room, so you may want to wear a mask and possibly eye goggles.
Frequently Asked Hot Sauce Questions
Here are answers to some of the most common questions I get on other sauces:
How long will this sauce keep?
It should keep a few months easily in the fridge, or even longer. It's all about the acidity. To be technical, target level ph for shelf stable foods is below 4.6 ph, but should probably be lower for home cooks, around 4.0 or so, to account for errors. If you're concerned, add more vinegar to lower the ph. Sauces made with fermented chili peppers will last even longer.
The best ph meters that I recommend are from Thermoworks. Get yourself a ph meter from Thermoworks today. I am a happy affiliate.
Where'd you get that sauce bottle?
I find them locally sometimes, but I also order through Amazon. Here is a link to some bottles I like (affiliate link, my friends!): Swing Top Glass Bottles, 8.5 Ounce - Set of 4
. If you like the smaller bottles that most hot sauce makers use, here's another link: Hot Sauce Bottles, 5 Oz - 24 Pack
.
Can I process this hot sauce for longer storage?
Absolutely. Just be sure to use proper canning/jarring safety procedures.
What should I do with hot sauce?
Aside from drizzling it over anything you please, here's a post I did about How to Cook with Hot Sauce. As if you need even MORE reasons to eat hot sauce. I hope you find it helpful!
Check out These Related Recipes:
- Sweet Habanero Chili Sauce
- Pineapple-Jalapeno Hot Sauce
- Ti-Malice - Haitian Creole Hot Sauce
- Caribbean Style Mango-Habanero Hot Sauce
- Pineapple-Mango Ghost Pepper Hot Sauce
- Homemade Caribbean-Style Sweet Chili Sauce
- Sweet Pepper Chili Sauce
- Hawaiian Chili Pepper Water
- Datil Pepper Sauce
Check out more Hot Sauce Recipes or learn more about How to Make Hot Sauce.
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! -- Mike H.
Roasted Red Jalapeno Pepper Hot Sauce Recipe
Ingredients
- 1 pound red jalapeno peppers
- 1 medium yellow onion chopped (about 1 cup)
- 5 cloves garlic chopped
- 8 ounces tomato sauce
- ¼ cup red wine vinegar
- 1 teaspoon lemon juice
- Salt to taste
Instructions
- Heat your oven to 350 degrees. Slice the jalapeno peppers in half lengthwise and remove the stems. Set them onto a lightly oiled baking sheet and bake 20-25 minutes, or until the skins blister.
- Remove from heat and cover with aluminum foil or a towel to allow them to steam. Peel off the skins and discard.
- Set the peppers into a food processor.
- Heat a small pan to medium heat and add chopped onion and garlic with a splash of olive oil. Cook about 5 minutes to soften.
- Add all remaining ingredients and heat through. Into the food processor they go.
- Process the sauce until smooth. You can also use a food mill if you’d like your sauce to be thick and consistent.
- Test for salt and serve!
Video
Notes
Nutrition Information
This post was updated on 8/6/18 to include new photos and a video. It was originally posted on 1/1/16.
Joellen says
Thank you for your recipe️ Its exactly what I have been searching for This will be remade , time and time again
Mike Hultquist says
Thanks so much, Joellen!
Robin says
Can I use green jalapeños ? I have a bunch of green ones
Mike H. says
Yes, you can, Robin. A few of my readers reported making it with green jalapeños, and they loved it!
Leigh Mugford says
I have made 2 batches now. the first is very thick like Ketchup or mustard viscosity . when I dilute with vinegar it is also a good pourable sauce. I smoke roasted red jalapeño red Serrano and yellow onions on the bbq with hickory chunks then peeled the skin off the peppers. I used passata tomato puree for the tomato. I added brown sugar more salt and vinegar to balance. the flavor as Mike says is addictive - I never would have added tomato on my own so thanks for sharing this great recipe.
Mike Hultquist says
Awesome! Glad you're enjoying it, Leigh!
Amanda says
What do you use for tomato sauce? Crushed, diced, or like tomato juice?
Do you remove the seeds or use them?
Mike Hultquist says
Tomato sauce, though crushed or diced will do. You can adjust with extra liquid if needed. I do not seed, but you can if you'd like. Enjoy.
Rye says
How would you do this style fermented?
Roast before ferment or after?
Mike Hultquist says
Honestly, you could do it either way, Rye. I would probably roasted them before fermenting. See my post on How to Ferment Peppers for further info: https://www.chilipeppermadness.com/cooking-with-chili-peppers/how-to-make-fermented-pepper-mash/
David says
I’ve made this sauce 2 times now, both half sized batches. Turned out amazing! One of my favorite hot sauces now. Thanks for a great, easy to follow recipe.
Mike H. says
You are very welcome, David. Come back for more ideas!
MaryBeth says
Can this sauce be canned?
Mike Hultquist says
MaryBeth, I haven't measured the pH of this, but if it's 3.5 or lower, absolutely. 4.6 is shelf stable, but I recommend 3.5 for home preserving with a water bath. You can always add more vinegar and/or citrus to lower it. Or look into pressure canning.
Mark says
Made our third batch today. Roasted our peppers on the grill this time. The smoky flavor is amazing! Thank you for my new favorite jalapeño sauce!
Mike Hultquist says
Outstanding!! I love to hear it. This is one of my favorites. Glad you enjoyed it, Mark.
Alison Leonardi says
Ahaha. I removed stems AND seeds! Whoops. It was very difficult to remove the skins from those tiny jalapenos and I didn't even try with the habaneros. I used a mix because I didn't have a pound of either and, oh boy, is it fiery. Loved the recipe just as it is, but added 3 mangoes because it was too hot to be used. Excellent flavor and thanks for the storage tips! I agree about the vitamix and it is definitely going into meatloaf.
Mike Hultquist says
Excellent! Thanks, Alison!
Matt says
Awesome recipe...made it several times, but I recommend using a Vitamix blender, which will pulverize everything (seeds and all) into a nice smooth sauce. Thanks for posting.
Mike Hultquist says
Thanks for sharing, Matt! Glad you like it!
Tique says
Can you use passata instead of tomato sauce or is that the asame thing in the US
Mike Hultquist says
You can use them, Tique. Pretty much the same thing.
Laurel Fleming says
Ha ha, I only had 4 ripe jalapeno's so had to calculate all the ingredients based on 0.9oz of peppers. It was a little hard to blend that small of an amount of product, using our Ninja smoothie cups, but the recipe worked anyway! I'm not a fan of anything too hot, but this turned out sweet and smoky (I may have burned a garlic or two, and some of the pepper skins went into the blender) with just a little heat on the finish. Thanks! I can't wait to try it with a bigger batch of jalapenos next summer.
Mike Hultquist says
Glad you enjoyed it, Laurel!
Angela says
can you share your ingredient calculations? I'm in the same boat with only 4 or 5 type jalapenos!
Mike Hultquist says
Angela, if you hover over the "servings" in the recipe card, a slider pops up that allows you adjust. Take a look. Another option for you is to fill in the gaps with other peppers.
angela crocker says
thank you!!
J. Fries says
This sauce got better with age - really amazing. Although it was good on just about anything, my taste buds loved it best on beef and pork, and fish wasn't too bad either! On a whim I threw it on my wife's meatloaf....and it became the best meatloaf I've ever had in my life!
Mike Hultquist says
Nice. Yes, this is definitely one our favorites here. Glad you enjoyed it!
Tim says
MY favorite website by the way. Great sauce!!! I also grow tabasco peppers which I added half a hand full, perfect heat. Everyone loves this sauce, thanks!!!!
Mike Hultquist says
Thanks so much, Tim! I appreciate the comments! Glad everyone loves it! Definitely one of our favorites here. =)
Heather says
This was sweeter than I thought it would be, almost as if I added sugar, but I didn’t! It’s good, but not what I was expecting. Any thoughts on how to cut the sweetness?
Mike Hultquist says
Heather, the best way is to work in other ingredients to balance it out, like more jalapeno or tomato.
jane says
I made this yesterday with a large harvest of green jalepenos,reddened jalepenos, a variety of melrose peppers. I did roast them with blackened bits, followed recipe adjusting for consistency. I added a tbsp of honey, a good shake of kosher salt and a tsp of dark smoked paprika. This stuff could be eaten with a spoon. Serious YUM
jane says
Im thinking some BOMB enchiladas are in order for this weekend
Mike H. says
Great plan - I love it!
Mike H. says
I am so happy to hear that. Enjoy!
Marion says
Would this recipe work with habanero peppers? Please let me know.
Mike Hultquist says
Absolutely!
Amber says
I didn't have enough red jalapeños in my garden (I had 12oz) so I filled in the gap with red bell peppers from my garden. And OMG Sooooo delicious! I used a tsp of sea salt and an extra tbs of lemon juice. I put the onion (Walla Walla sweet onion) and garlic in foil and Roasted them instead of sauted. Perfectly sweet and spicy. Thank you for the recipe!
Mike Hultquist says
Awesome! Thanks, Amber!
Mama Jules says
Hey Mike, big fan!
I recently made my version of this recipe. I only had green jalapenos to use. Instead of red wine vinegar, I had garlic white wine vinegar. I used black garlic. Holy Jalapeno the sauce turned out freakin' Amazing!!
Thanks for the inspiration!
Mike Hultquist says
Yes! So nice! I love the adaptation. Glad you enjoyed it, Mama Jules! Thanks for sharing!!!
Lynda Lee Davenport says
Love this sauce, We have a huge variety of Peppers in our garden, I love trying different recipes but this is by far my favorite!!
Michael Hultquist - Chili Pepper Madness says
Great, Lynda! Thanks!
Ron says
I roasted the peppers on the grill whole. 1/3 red jalapeños and 2/3 red Havasu's. All peeled easily. Sauce came out awesome.
Michael Hultquist - Chili Pepper Madness says
Awesome!! Glad you enjoyed it, Ron!
Tim says
Our sauce came out VERY thick, even after having passed it through the processor several times. Any ideas what could have gone wrong?
Michael Hultquist - Chili Pepper Madness says
Tim, you can easily just add more vinegar or a bit of water to thin out the sauce to your preference.
michael says
i’m harvesting tons of green jalapeños and long red cayenne’s! love the sound of your red jalapeño hot sauce
Michael Hultquist - Chili Pepper Madness says
Nice! I LOVE this recipe! I hope you enjoy it.
Marisa says
Sheer perfection. Couldn’t stop eating it directly out of the food processor with chips. Can’t wait to see how it tastes in a few days.
Michael, this was my first recipe of yours. Certainly won’t be the last. Thank you!
Michael Hultquist - Chili Pepper Madness says
Excellent! Great to hear, Marisa. Glad you enjoyed it and I hope you find many more.
Mike says
Great sauce! We just made a batch and love it. How long will it keep in the refrigerator? We made a big batch.
Michael Hultquist - Chili Pepper Madness says
Thanks, Mike. I have a section in the post about this. Here is the info: "It should keep a few months easily in the fridge, or even longer. It’s all about the acidity. To be technical, target level ph for shelf stable foods is below 4.6 ph, but should probably be lower for home cooks, around 4.0 or so, to account for errors. If you’re concerned, add more vinegar to lower the ph. Sauces made with fermented chili peppers will last even longer." Enjoy!!
W says
SO good! I added serranos for extra heat and used green jalapeños because that’s what I can get. A little more salsa-y than what I was expecting, but I already have so many plans for this! I’ll be making this over and over!
Michael Hultquist - Chili Pepper Madness says
Excellent!!!
Marlon says
the nutrition chart is based in which dose of salsa
Michael Hultquist - Chili Pepper Madness says
Marlon, about 2 teaspoons or so. Enjoy.
VKernaghan says
Vinegar throws off the true flavor of most any sauce or sala. People get used to it thinking it's vital to the recipe, but it's added to commercial products as a preservative. Then recipes try to copy the store bought or make it better thinking the vinegar is required. The best jalapeno sauace/salsa I ever tasted is Pedro's Jalapeno Salsa from Albuquerque, NM. It's a difficult brand to find (has Pedro wearing a white trucker's cap on the label) and is made without vinegar. There's also another brand by the same name, but it's a completely different, mostly tomato-based Pedro. The original Pedro passed away 4 or 5 years ago. RIP Pedro!
Michael Hultquist - Chili Pepper Madness says
Right, vinegar is not a requirement, though a very good preservative. I enjoy the flavor of vinegar, as do many people with salsas or sauces, but it is optional. If preservation is a consideration, you can consider citrus, which is also acidic with preserving properties. All the best!
Michael P says
What is the purpose of skinning the peppers after roasting them? Wouldn't the blackened skins give it an earthy smokey flavor? I was thinking of roasting the garlic too. Would love your thoughts. Can't wait to try!
Thanks.
Michael Hultquist - Chili Pepper Madness says
Michael, yes, you can keep the skins for that charred flavor if you want to. However, they can cause a textural issue for some people. They tend to be papery and can float in the sauce if you don't process it enough. Let me know how it goes for you. Enjoy!
Liz says
Made it today with a bunch of jalapeños that went red as I didn’t end up picking them while green. Ended up adding some cherry tomatoes to the roasting pan (just a big handful of last remaining fruit on the vine). I ended up thinning the sauce a bit with water & vinegar, and my peppers didn’t skin well so they went into the blender with skins! - it all turned out great! I wanted to jar/can mine to give as gifts - just for reference my 1lb of peppers made three 1/2-pint jars plus just shy of a 1/4 cup to keep in the fridge and use right away. Thanks for the great recipe!
Michael Hultquist - Chili Pepper Madness says
Excellent! Glad you enjoyed it, Liz, and thanks for the notes!
Matthew says
Just made a bottle of this last night, I decided the weather had probably turned for autumn now so had to pick a lot of green jalapeños, however they still made a really tasty sauce using this recipe and also used a few homegrown tomatoes for it as well.
It's currently in the fridge for a few days but it already tasted good out the pot 😀
Thanks for a great recipe and love your website, there's so much good information. Going to be having a go at growing some different chillis next year including some Bhut Jolokia.
Michael Hultquist - Chili Pepper Madness says
Thanks, Matthew! Good luck with the ghosts!!! =)
Gretchen says
Thanks for a great recipe! I had reddened jalapeños on hand along with some Hungarian hot, and searched for a hot sauce recipe... and found you! This was my first try at making hot sauce and it definitely won’t be my last. I used oven roasted tomatoes and garlic because I was already making a roasted tomato sauce, and a ripe mango to use as well. I swapped the red wine vinegar for apple cider vinegar because I thought it would pair better with the ripe mango. Turned out great! It’s wonderful freshly made, and looking forward to tasting it in a few days when the flavors have melded. I’ll be delving into more of your pepper recipes : ) Cheers!
Michael Hultquist - Chili Pepper Madness says
Thanks, Gretchen! Super happy you enjoyed it. Cheers!
Terry says
Hi Mike, not all of my jalapenos on my plants have turned red yet. I have around 11 ounces of red jalapenos. I would have had more, but I ate them! Could I roast these 11 ounces, peel them and then hold them in the fridge in a zip lock until I can roast the rest? Also, I don't have a dehydrator and unable to invest in one right now. Can I dry the roasted skins in the oven at 150 to make the roasted red jalapeno spice? Thanks.
Michael Hultquist - Chili Pepper Madness says
Hi, Terry. Yes, you can roast them and refrigerate until you get more. You may want to freeze them if you need to wait longer than a week. Yes, you can dry in the oven, though do watch the heat and keep some air flow going. You may need to crack the door a bit. Let me know how it goes.
Gentry Madeja says
Huge word of advice: give this recipe at least 5 or 6 days in the refrigerator before realizing it's full flavor profile. I thought it was ok on day one, but I'm on day 6, and holy cow...what a difference! Let this beauty age a bit before making up your mind on your opinion!
Michael Hultquist - Chili Pepper Madness says
Thanks, Gentry. Yes, pretty much any hot sauce will benefit from letting it sit for the flavors to mingle and fully develop.
Taylor says
Great sauce I added a few ghost peppers too. I just finished it and had it warm on some seared pork chops was delicious can’t wait a couple days for all the flavours to really develop.
Curious I used tomatoes and wondering if In the future you can still add mango or would it throw that flavours off ??
Michael Hultquist - Chili Pepper Madness says
Excellent, Taylor. Sure, you can combine tomato and mango. It's really a personal preference. Let me know how you like it if you make it that way.
Lamzalo.com says
Process the sauce until smooth. You can also use a food mill if you d like your sauce to be thick and consistent.
Michael Hultquist - Chili Pepper Madness says
Yes, a food mill works great. I use mine quite often, actually.
Jessica says
Hi! I’m looking to add a fruit to this jalapeño sauce, which would you suggest? Wondering if I should replace the tomato sauce in this case...
Michael Hultquist - Chili Pepper Madness says
Hi, Jessica. Different fruits would be interesting here. I prefer more tropical fruits, like pineapple or mango, which produce silkier, smoother sauces. Let me know how it turns out for you.
Michelle Riggott says
Hi Mike,
Great recipe ! I use mine for a great spicy meatloaf. I use the sauce to replace the tomato sauce and WOW, best meatloaf ever!
Thanks,
Michelle
Michael Hultquist - Chili Pepper Madness says
Awesome, Michelle! I love that you used it for meatloaf instead of tomato sauce. NICE! I'm going to have to try that. You just made me hungry!!!
Mel says
Hi Mike,first thing,thanks for a GREAT site...I'm interested in this recipe but I haven't grown Jalapenos this year..What I have got is Cherry Bomb growing like mad,but as it is late November they are not ripening to red very well.(I live in Corfu Greece)I was thinking of doing this sauce with green ones,following the recipe otherwise..Do you think this could work ? I want to get them off the plants before they start rotting,as we have had a lot of rain in the last two weeks
12 inches ! 6 inches in one day dumped by Cyclone "Victoria" !!
Michael Hultquist - Chili Pepper Madness says
Hi, Mel. Absolutely, you can use this recipe for your cherry bombs. No problem at all. Let me know how it turns out for you! Good luck with the cyclone! Whoa! That's a lot of rain.
Brian Storey says
Good sauce but don't split the peppers first. Getting those skins off sucked. Roast them whole over flame or broiler.
Michael Hultquist - Chili Pepper Madness says
You can do it that way, Brian. I've never had any issues with the oven roasting method, but of course whatever works best for you. I roast over an open flame all the time. Not everyone has that option, unfortunately. Glad you like the sauce.
Happy Gazoo says
AAAH-mazing!! I ended up using 8 very large green jalapenos and apple cider vinegar (didn't have red wine vinegar). This sauce is PERFECT - very spicy but just enough that you keep wanting more and more. LOVE! Just found your website this week and it's so beautifully done. Thank you for opening my eyes to the world of hot sauce, presenting easy instructions and not making a newbie like me feel intimidated. Have a gorgeous weekend!
Michael Hultquist - Chili Pepper Madness says
Thanks so much! Super happy you enjoyed it!
Theresa Bettison says
I am making it now and was wondering what the shelf life is, I wanted to include a small bottle to each of the Christmas boxes I give out every year to a few co workers and friends. Would it require refridgeration once made or will it be ok to leave on shelf till Christmas . I will be using the shrink wrap bottles. Thanks
Michael Hultquist - Chili Pepper Madness says
Theresa, I have not measured the pH of this particular sauce, but it's all about the acidity. You want the pH to be 3.5 or lower, so be sure to use enough vinegar and/or citrus. If it is low enough, you can process the bottles or jars in a water bath for 10 minutes. If the pH is not low enough, you can use a pressure canner. Otherwise, keep refrigerated. Sauces can last a long time, but it is safer to process them for longer storage before opening.
Teresa says
Sorry! Meant to add that, because I was in a rush with the first batch, I didn’t deseed the peppers or peel them. But I did strain the sauce before pouring it into bottles. I dried what was strained out in my dehydrator , ground it and use it as a seasoning. I also processed the sauce in a water bath and we’re still using it. Great recipe and no waste!
Michael Hultquist - Chili Pepper Madness says
So perfect! I usually also dry any strained pulp and grind it into a powder for seasoning. Perfect use! You're a PRO!
Teresa says
This is a truly outstanding sauce. Made it last year and substituted half Serrano as I didn’t have enough ripe jalapeños. It was so good I made another 3 batches and am growing more jalapeños this year just for this sauce! Thank you so much for all of the extremely helpful advice on your site.
Michael Hultquist - Chili Pepper Madness says
This is GREAT to hear, Teresa. I love it. It's definitely one of my favorite hot sauces. I make it all the time. glad you love it!
Pieter says
Hi Mike
Decided to give your sauce a go. Picked the peppers from my wife’s garden. Unfortunately there wasn’t enough for what the recipe says, so I added red Paprika peppers - about 50:50.
At first I thought: just another spicy burning pepper tasting mash. It tasted like raw green peppers leaving you with a burning mouth.
To my surprise, a day or two later it tasted quite different. The flavors had time to develop and I couldn’t stop eating. The strong raw pepper taste disappeared and was really delicious. I use it on hot dogs, hamburgers. Delicious in Italian sauces on pasta.
Another ingredient I changed was I used sun dried tomato pesto instead of straight tomato sauce. One thing I battled a bit with was to remove the skins. Roasted in the oven for 20 minutes and followed the recipe. Some skins just stayed stuck to the flesh and was rubbery.
Thanks for the recipe. Will make another batch when next crop of peppers are ripe & red.
Michael Hultquist - Chili Pepper Madness says
Thanks, Pieter. Most sauces will develop if you let them sit and mingle for a day or two. Glad you are enjoying it. You can always roast the peppers longer, or steam them after they come out of the oven to loosen the skins. Temps can vary from oven to oven. Good luck with your next batch!
Scott Davis says
Hi Mike,
I made mine with a 4 to 1 ratio of Fresnos to Jalapeño. Really delicious. Even my wife likes it.
I am also made a fermented green Jalapeño hot sauce, good too. But I am thinking of also trying this and cooking it with a little vinegar and garlic. What do you think?
Thanks, Scott Davis
Michael Hultquist - Chili Pepper Madness says
Thanks, Scott. Yes, this would be good with garlic, and if you cooked it down with a bit of vinegar. I do this with a lot of my homemade hot sauces. I'm sure it would be great. Let me know how it turns out for you. Enjoy!
Anthony Gould says
What is tomato sauce in your reference?
I live in South Africa where tomato sauce is what Americans call ketchup.
Michael Hultquist - Chili Pepper Madness says
Anthony, tomato sauce is really just pureed tomatoes, so instead of tomato sauce, you can just use fresh tomatoes in the recipe. Just be sure to process the final sauce. Please let me know how it turns out for you.
Winnie Sauer says
I live in the Southwest, where chiles rule! Love your recipe! Really quite easy. At the end of the season I found myself with a bush filled with red jalapenos. What to do? Pinterest, of course. I found your recipe and it sounded perfect. I followed the recipe almost to a tee, however being savvy at roasting chiles I left them whole and put them under the broiler watched them carefully, turning occasionally until they began to blister. Put them in a plastic bag to sweat and cool enough to easily peel. Completed the sauce, bottled it, and it will be served on our "tacos on white" tonight! I look forward to making more of your recipes! Thanks!
Michael Hultquist - Chili Pepper Madness says
Perfect, Winnie. Thanks!!
Mike says
I made two batches today, love it. One batch with red and one with green jalapenos, also tried liquid smoke in one and I think it turned out great. Thanks for the recipe.
Michael Hultquist - Chili Pepper Madness says
Excellent, Mike. Thanks!
Ruan says
Just made it! Great back palate heat with a beautiful creamy texture. Thx for the recipe!!
Michael Hultquist - Chili Pepper Madness says
Excellent, Ruan! Glad you enjoyed it!
Chris says
Made this sauce and tossed some wings in it, super tasty and was mild enough for my grandfather to eat a whole mess of wings (he doesn’t handle spice very well)
Michael Hultquist - Chili Pepper Madness says
Thanks, Chris. Glad your grandfather enjoyed it.
Kennedy J O'Brien says
I have a nice crop of jalapenos. Will try this recipe this weekend. Thank you, Mike!
Ken
Michael Hultquist - Chili Pepper Madness says
That's great, Kennedy. Let me know how it turns out for you! Definitely one of my favorites.
Brandon says
Do you have any suggestions for hot sauce using the green Hatch peppers? Hatch peppers are in all my local grocers right now but there are very few red ones. Thank you!
Michael Hultquist - Chili Pepper Madness says
Brandon, I just posted a Roasted Hatch Chile Sauce recipe tn pods. can try with the green pods. There are many different recipes on my Hot Sauce Recipes page that you can use to incorporate Hatch peppers. Take look there and let me know if any of them jumps out. I'm happy to help you adapt any of them.
Jonny says
Just made my first ever batch of this and it tastes great! Mixed some Jalepenos with mixed Red Chillis and threw in a little balsamic vinegar to compliment the tomato.
Michael Hultquist - Chili Pepper Madness says
That's great, Jonny. I think the balsamic would add a nice touch of sweetness. Glad you enjoyed it.
Kevin says
Hi
Can you roast chillies that you have already frozen
REPLY: Kevin, I haven't really tried this. When the frozen peppers are thawed, they can be a bit soft, so you may be able to roast them if they were kept whole. I think it could work, but it would be better if they were roasted before freezing. -- Mike from Chili Pepper Madness.
Lara Rizzi says
Hi, is it safe to hot water bath the hot sauce in the jars with swing top lids?
REPLY: Lara, I don't think so. The lids need to make a proper seal. I've never done it with swing top lids. -- Mike from Chili Pepper Madness.
Natalie Chandler says
This looks like a great recipe and I cant wait to try it! I was wondering were you get your cute jars?
REPLY: Natalie, I get some locally but you can also order them online. -- Mike from Chili Pepper Madness.
Lisa says
I love this sauce! I have made it several times using long red chilies mixed with jalapenos home grown. It's addictive!
Michael Hultquist - Chili Pepper Madness says
Thanks, Lisa! It's definitely one of my favorites.
Nikki says
Hi! Where do you find red jalapeno peppers and do they go by any other name? If I don't have access to them, what easily located pepper would you recommend substituting? Thanks!!
REPLY: Nikki, I usually find red jalapenos at my local Mexican grocer, though I also grow them. If you can't find any, you CAN use green jalapenos, though the color will be different. Or, try using a mix of green jalapenos and red bells or red sweet peppers. Most thicker flesh peppers will work with this recipe. -- Mike from Chili Pepper Madness.
Daniel says
Very good sauce, i made my by replacing garlic for leek.
Michael Hultquist - Chili Pepper Madness says
Perfect!
David Y says
Do you recommend this sauce for raw oysters?
REPLY: David, I think this would be great. I love a little hot sauce on my raw oysters with a bit of horseradish. Yes! -- Mike from Chili Pepper Madness.
Tony says
Hi I'm thinking of using this recipe to create a smokey sauce and roasting all the ingredients on my Webber using indirect cooking and wood chips, would this work and what wood chips would you recommended?
REPLY: Tony, I think that would be great. I think apple wood would have a nice flavor. Please let me know how it turns out! -- Mike from Chili Pepper Madness.
Hannah says
Hi, how much does this make please? I want to make a couple of jars and would like to reduce the amounts accordingly.... Thanks!
REPLY: Hannah, this will make you somewhere between 12-16 ounces or so, depending on the sizes of some of your ingredients. -- Mike from Chili Pepper Madness.
Jim says
You mention removing the skins from the peppers is this really necessary? Do the skins leave a bad taste or do they just not chop up? I use a Vitamix and that machine seems to liquify everything I place in it.
REPLY: Jim, it's not really necessary, especially if using a good mixer. Some people have a hard time if the skins don't mix thoroughly enough. -- Mike from Chili Pepper Madness.
Jan says
Do you keep the seed or discard them?
REPLY: Jan, you can remove them if you'd like for aesthetic purposes, but you don't have to. -- Mike from Chili Pepper Madness.
Mike C says
I've been wanting to try a tomato based hot sauce for a while so had to give this a try. I couldn't roast the chilies as I only had dried ones, so decided to roast some tomatoes instead and substitute them for the ketchup. I'm not sure it was the best plan.
I used 22 dried, smallish Paper Lantern Habaneros as I've got loads- they are really surprisingly mild and have very little flavour - I added a couple of hot Aji Red's to up to heat and combined them with 12 roasted tomatoes and the rest of the ingredients. What I ended up with is quite nice, almost like a rather posh, spicy ketchup I enjoyed it with food... but I can't shake the feeling that I'm just eating an overly hot pasta sauce, which I suppose is essentially what I've made, and I suppose essentially what it tastes like. It's nice but doesn't taste like a "real" hot sauce - totally my fault, not the author's!
It's definitely not going to go to waste, it'll be great with some fries but I'd advise others to maybe stick to the proper recipe!
REPLY: Mike, email me and I can make some suggestions on working with tomato as well as dried peppers for sauces. -- Mike from Chili Pepper Madness.
bart says
Do you leave seeds in?
REPLY: Bart, you can leave them in or remove them. The choice is yours. -- Mike from Chili Pepper Madness.
Hank cobbelstone says
Hi, how long do you think the sauce will keep for in the fridge?
REPLY: Hank,this will keep for several months easily in the fridge. -- Mike from Chili Pepper Madness.
Denise says
Obviously the sauce won't be red, but can green jalapeños be used?
REPLY: Denise, yes, absolutely. -- Mike from Chili Pepper Madness
Mark says
Tomato sauce is that like ketchup or a passata
REPLY: Mark, you can use a canned tomato sauce, or crushed tomatoes. Or, roast and peel several tomatoes and make your own tomato sauce. --- Mike from Chili Pepper Madness.
Len says
If you wanted thinner, I would think you coulc just add some tomato JUICE instead of vinegar or water. Maintain that tomato-y taste.
Michael Hultquist - Chili Pepper Madness says
I think that would be great!