This jalapeno hot sauce is bright and citrusy, made with fresh jalapenos and lime juice, perfect for drizzling over your favorite foods, easy to make with only 6 ingredients.
Jalapeno Hot Sauce Recipe
Let's make jalapeno hot sauce, my friends! Are you ready for a spicy kick? This hot sauce is very easy to make, and it's perfect for drizzling onto just about anything you like for a burst of flavor and heat.
A good hot sauce can bring life and pizzazz to even the blandest of dishes. If you love a good verde sauce, this recipe will absolutely deliver.
It's one of Patty's favorites. She LOVES a good verde sauce.
What You'll Love About This Hot Sauce
- This hot sauce hits all the flavor notes - it's spicy, savory, citrusy, and salty.
- It's very easy to make with only 6 ingredients! You'll have this ready to enjoy in very little time.
- It's very customizable, so you can add in any of your favorite spices or herbs to make it your own.
- You can scale the recipe up to make larger batches. More hot sauce is a good thing!
Let's talk about how to make jalapeno hot sauce, shall we?
Jalapeno Hot Sauce Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Fresh Jalapeno Peppers.
- White Onion. You can also use shallot, or yellow onion.
- Fresh Garlic.
- White Vinegar.
- Fresh Lime Juice.
- Salt.
How to Make Jalapeno Hot Sauce - the Recipe Overview
This is a quick overview of the recipe. The full instructions are in the recipe card at the bottom of the post.
This is an easy hot sauce recipe! All you need to do is process all of the ingredients together in a blender or food processor.
You can make it as thin or chunky as you prefer. If it feels too thick, add a bit more vinegar, citrus, or water to thin it out to your preference.
Check out the vibrant green color. It already smells so good, nice and fresh.
Then, simmer the jalapeño hot sauce very gently for 10 minutes to let the flavors meld. Be careful to not use too high of heat, as it can darken your sauce.
This is OK, but it may lose some of its visual appeal.
Boom! Done! Your jalapeno hot sauce is ready to serve. Bottle it up, my friends, or store in a mason jar, after you let it come to room temperature.
I think it's much better the next day, after the flavors have properly mingled.
Easy enough to make, isn't it? You can pour this on just about anything for a spicy kick and burst of citrus flavor.
Recipe Tips & Notes
- Make it your own! Try other hot peppers like serrano for a spicier version. Tomatillos are a nice addition. A green chili powder is nice, too, like Hatch or green habanero, or your own personal blend. Also, try fresh cilantro, though it won’t last as long.
- You can strain the hot sauce for a thinner sauce, but you’ll have less hot sauce. You can dehydrate the strained solids to use as a seasoning.
- You can process the ingredients, then simmer per the recipe, or simmer them all first to soften, then puree them. The recipe works either way.
- Consider roasting or smoking the jalapeno peppers first for a great flavor variation.
- For thicker hot sauce, use half of the liquid ingredients and adjust from there.
Storage
Hot sauces like this will typically last 6 months out and 12 months in the refrigerator, due to the acidity. A pH of 4.6 is considered shelf stable, though I recommend 4.0 or lower for home cooks.
It is best to use a good pH meter to measure acidity. I recommend Thermoworks. Get yourself a ph meter from Thermoworks today (affiliate link, my friends). I am a happy affiliate.
See my post - Should Hot Sauce be Refrigerated?
You can also freeze it up to 6 months.
Heat Factor
Mild-Medium Heat. Jalapeno peppers do have a nice kick, but they are on the milder end of the Scoville Scale, measuring in at around 5,000 Scoville Heat Units.
You can make this recipe with hotter peppers, or include a spicy chili powder.
That's it, my friends. I hope you enjoy this jalapeno hot sauce recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Where'd You Get That Hot 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
.
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Recipes
- Roasted Red Jalapeno Hot Sauce
- Creamy Jalapeno Hot Sauce (Salsa Doña)
- Homemade Tabasco Sauce
- Habanero Hot Sauce
- Carolina Reaper Hot Sauce
- Ghost Pepper Hot Sauce
- Sambal Oelek
- Chili Oil Recipe (How to Make Chili Oil)
Check out more Hot Sauce Recipes or learn more about How to Make Hot Sauce.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Jalapeno Hot Sauce Recipe
Ingredients
- 8 ounces jalapeno peppers chopped (about 4-5 large jalapenos or 8 average sized)
- 1 ounce white onion chopped
- 1 ounce garlic chopped
- 1/2 cup white vinegar
- ¼ cup lime juice
- ¼ teaspoon salt
Instructions
- Add all of the ingredients to a food processor or blender and blend until smooth.
- Pour the mixture into a small saucepan. Heat and simmer gently for 10 minutes to let the flavors meld. Cool slightly. (NOTE: The color will darken if you use too high of heat.)
- Taste and adjust for salt and lime juice. Strain if desired.
- Pour into bottles and enjoy. The flavors are better after they’ve combined for a day.
Notes
Nutrition Information
S V Wint says
FANTASTIC. I've been making your cayenne hot sauce for the last 3 years (love growing those peppers!) but this was the first year that I grew jalapeños for real. I've been freezing them for the last 6 weeks and today decided to give your recipe a go, using the half dozen I had frozen. 1 cup made it into a jar, the rest was consumed immediately. So glad I found your page, back during covid!
Mike Hultquist says
Excellent! Glad you enjoyed it! Great way to use up those peppers.
Peggy Snider says
Just made this recipe X3 as I’m having a bumper jalapeño crop. The sauce is delicious! I’m not a jalapeño fan so this was a pleasant surprise.
I did buzz the heated sauce through the immersion blender to make it really smooth.
Mike Hultquist says
Sounds wonderful, Peggy!
Michael Munoz says
I made this hot sauce last week with my own twist to it… I added fresh peach to the blend. Turned out wonderful. I didn’t go heavy and it gave the hot sauce a nice fruity touch. I also made a habanero hot sauce with peach. Definitely a hit with my coworkers.
Mike Hultquist says
I love it! Perfect addition! Thanks, Michael.
Michael Munoz says
Quick question about how to adjust the heat. My sauce was pretty hot and I love it that way, however not everyone likes it like that.
Is there an ingredient that I can add to the process to bring the heat down a little bit?
Mike Hultquist says
Michael, you can make another batch with milder peppers, like poblano or even no-heat green bells, then combine the batches. Dilution is the best way.
Kimberly says
I love spicy everything. Habaneros are an absolute favorite of mine. Ghost peppers are equally yummy. I'm ashamed to admit I have never made my own sauce. I always buy it. Well, I decided today that I was going to give it a try...but was going to start simple. I followed the recipe just as written and the sauce came out.....AMAZING!!!!!! You are right, Mike! Fresh squeezed lime juice is the way to go! I know limes can be expensive....at least they are here in Florida.....but it should be mandatory to use them!! LOL!!!! I love this jalapeño hot sauce so much and will never buy bottled again. Now I'm off to make some habanero hot sauce. Whooooo hoooo!!!!!
Mike Hultquist says
Boom! Awesome! I love to hear it, Kimberly. Once you start making your own hot sauce, it's hard to go back!
Lorna says
A few years ago I bought one of your recommended ph meters, but I never used it. In fear of poisoning my whole family with botulism. I dug it out today. The reading we got was 4.5, so, does mean it should be stored in fridge or should I add more vinegar to obtain a 4.0 reading? BTW: It's delicious as all of your recipes are.
Mike Hultquist says
Thanks, Lorna. Shelf stable is actually considered to be pH of 4.6, so you're likely OK. I tell people to shoot for 4.0 or even 3.5 to account for errors.
Brian says
Another fantastic recipe! Just made a batch and even before resting for a day it is great. Your site is my go to for the summer as our chilis continue to ripen.
Thank you so much!!
Mike Hultquist says
Thanks, Brian! I hope you're finding many recipes you enjoy!
Morgan says
I had a question about using lime juice. Would it be ok to use the bottled real lime juice instead of limes if that’s what I have at home?
And I do love all of your hot sauces so far that I have made!
Mike Hultquist says
Thanks, Morgan! Yes, the bottled stuff will work just fine. You'll get better flavor with fresh lime, but it's really not an issue. Let me know how you like it!
Mike R Caouette says
Hi Mike, Simply a perfect, easy, simple and simply perfectly awesomely simple, yet perfect recipe.
Made it today.
Homemade is homegrown.
Mike Hultquist says
Great to hear, Mike! Simple is usually best in my opinion! Let the flavors of the peppers shine through! Glad you're enjoying it.
Laura says
I'm not much of a cook so I just need clarification on the amounts in this recipe - when you say X ounces of onions, are you speaking by weight, or volume? Thank you
Mike Hultquist says
Laura, the onion is by weight - 1 ounce, which is maybe a 1/4 of a smaller onion. You can use more if you'd like.
Laura says
I made it today, and the jambalaya! I used red jalapenos and it looks just like the hot sauce from the store. I doubled the penos in the jambalaya, and the chicken stock, but it's not soupy at all, so I'm gad I did add that extra stock or it would've been a brick in the slow cooker. LOL! YUM
Mike Hultquist says
Boom!!! I wish I had some!
Sandi says
I’m about to make my first batch of the year with the mammoth jalapeños I just harvested! I made some last year and it was amazing, gave some to my neighbor and he is begging for more!
Mike Hultquist says
Awesome! Great to hear, Sandi! Very happy you're enjoying it! I love this sauce.
Des says
Made this hot sauce today with Lombardi peppers, a couple of Birds Eye chilli's and a red onion. Turned out a pale pink colour (red onion?), a quite nice flavour with a lingering heat (Birds Eye chilli’s?)
Mike H. says
Hi Des, it could be. Red onions, when blended and mixed with other ingredients, can impart a pinkish hue. This color is natural and depends on the intensity of the red onion's pigment, which can vary.
JoeR says
I like some good old jalapeño hot sauce. Looks great Mike.
Mike Hultquist says
Thanks, Joe! Enjoy!
Rhonda says
Just a quick question. Does this need to be kept refrigerated.
Mike Hultquist says
Rhonda, I mention this in the Storage section of the post: "Hot sauces like this will typically last 6 months out and 12 months in the refrigerator, due to the acidity. A pH of 4.6 is considered shelf stable, though I recommend 4.0 or lower for home cooks.". Enjoy!
Jack McCurdy says
Looks easy and tasty! Does it need to be refrigerated?
Mike Hultquist says
Thanks, Jack. I have a post on this - Does Hot Sauce Need to be Refrigerated? https://www.chilipeppermadness.com/frequently-asked-questions/refrigerating-hot-sauce/
Paul says
Love your Recipes. Would it be possible to add a Metric Conversion Button?
Mike Hultquist says
I'm still looking into a good recipe card with metric conversion for my site. Sorry for how long it is taking.
Kat says
Where is the cilantro? I love the flavor of jalapenos, and this sounds like a perfect way to use up any excess peppers from the garden, but cilantro and jalapenos go together like peas and carrots. And adding some tomatillos turns it into that scrumptious salsa verde that you get at some the better Mexican restaurants. Great recipe!
Mike Hultquist says
Go for it, Kat! A perfect addition! I mention cilantro in the Recipe Notes section. =)
Ramya says
Cant wait to make this soon for me i never had jalapeno hot sauce before perfect for snacks love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Enjoy, Ramya. Thanks.
Pieter says
What a winner Mike it turned to be
Mike Hultquist says
Thanks, Pieter!