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.
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.
I've been making hot sauce now for nearly 30 years, and this is still 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
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
Store your hot sauce in sealable bottles or a sealable container. 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)
- Garlic Bomb Hot Sauce - Big garlic flavor!
- 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.
Jalapeño 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
Melissa Shein says
I made this with jalapeño and a few hot Thai peppers for a little extra kick. After simmering, I used my food mill which created a smooth, thicker sauce, but still shake-shake-shakable. Best batch ever! I'll be making variations of this with lemon peppers once they ripen. Five stars!
Mike H. says
Appreciate the feedback, Melissa. Enjoy!
Mike says
Could I add a couple of Tomatillo's from the smoker to this ?
Mike Hultquist says
Absolutely! Great addition! Let me know how you like it.
Mike says
Just made a batch with #1 of smoked Tomatillo ( I used Hickory wood) Smoked them heavy for about 1 1/2 hours. The sauce came out with a nice smokey heat !!
Mike H. says
Fantastic! Thank you for the review, Mike!
Alexandra says
Would this recipe work with water bath canning due to its acidity? If so is there a recommended processing time ?
Mike Hultquist says
Alexandra, yes, though I haven't checked the pH. A pH of 4.6 is considered shelf stable, though I recommend 4.0 (3.5 preferred) or lower for home cooks. You might need to add more vinegar.
Joe says
How long will this last on the shelf ?
Mike H. says
Hot sauces like this will typically last 6 months out and 12 months in the refrigerator. Enjoy!
Rob Lopshire says
Made this today with jalapenos straight from my garden. Infact is was the first four peppers I picked this season here in NJ.
This is so good! I could eat it by the spoonful alone. Can’t wait to experiment with flavors when the plant gives up some more jalapeños!
Mike Hultquist says
Yes!! Perfect way to use up those jalapenos!! Thanks, Rob.
Lorna says
How long does this last in the frig?
Mike Hultquist says
Lorna, this will last many months due to the acidity. Enjoy!
John Martin says
This is my second year making this hot sauce. I tend to tweak a lot of recipes that I find, but the only thing I have ever changed with this one is the type of vinegar that I use (switching from white vinegar per the recipe, to white wine vinegar, or apple cider vinegar), and I use a 4/1 jalapeno/Serrano mix (typically 12 oz jalapeno and 4 oz Serrano). This year I'm going with batches of white vinegar base and white wine vinegar base. I grow a bunch of peppers (this year its jalapeno, cayenne, Serrano, habanero, Scotch bonnet, and Thai red. Your site has become my go-to place for inspiration. I've done nearly a dozen of your hot sauce recipes, and none have failed me yet! This one, along with your mango-habanero recipe, cayenne pepper sauce recipe and your Bajan recipe are the ones that my friends consistently beg me to bottle for them. Thanks so much for all of the work that you've put in to your site, Mike. It has been and continues to be a blast making hot sauces that you have put on these pages!
Mike Hultquist says
This is so great to hear, John!! I sincerely appreciate your comments! Glad you're enjoying the hot sauces. I'm addicted.
Trent Mercer says
I smoked my jalapeños got a little char and soften before blending, the sauce is great on everything mexican
Mike Hultquist says
Outstanding!! I want some of this! Thanks, Trent.
Toni says
yum, and thanks Mike!
Mike Hultquist says
Sure thing! Thanks, Toni!
Barry says
I have 12 Earth Boxes that are dedicated and divided to different varieties of sweet(Green, Purple sweet peppers and colored mini peppers) and hot peppers(Jumbo Jalapenos, Anaheim, Habenero and tabasco peppers) as well as 3 varieties of Cherry Tomatoes(red & yellow) and 2 full-size Yellow and 2 Red tomatoes.
I just tripled the recipe and used the jalapenos that I grew. The remains in the pan tasted really good. Can't wait to retaste it after the individual flavors have melded.
Mike H. says
Exciting! Enjoy, Barry! =)
Christie says
Doubled the recipe. Tastes great already without waiting a day! Lol
Cant wait to try it tomorrow!
Thank you
Mike Hultquist says
Great! Glad you enjoyed it, Christie! Hot sauce on everything!
Nancy says
Another amazing recipe. Perfect. I can't leave well enough alone. I just added a few springs of cilantro and a pinch of cumin, a little less vinegar. You are the Boss of chili's. Forget Bobby Flay!
Mike Hultquist says
Wow, awesome!! Thanks so much, Nancy!!
Rick Weber says
Hi Mike, Could this recipe work with fermented jalapeños?
Mike Hultquist says
Absolutely, Rick. It works great! Adds to the flavor. Enjoy!