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Ancho-Jalapeno Hot Sauce - Recipe
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4.67 from 3 votes

Ancho-Jalapeno Hot Sauce – Recipe

A hot sauce recipe with plenty of zing and smoky flavor, this ancho-jalapeno hot sauce is made with jalapeno peppers, carrots, garlic, ancho powder and more. Drizzle it over anything for extra flavor.
Prep Time10 mins
Cook Time15 mins
Fermenting Time7 d
Total Time25 mins
Course: Main Course
Cuisine: American
Keyword: ancho, hot sauce, jalapeno
Servings: 40
Calories: 5kcal


  • 1 pound jalapeno peppers chopped
  • 4 ounces carrots peeled and chopped
  • 5 cloves garlic chopped
  • ¼ cup apple cider vinegar
  • 1 tablespoon Mexican oregano
  • 1 teaspoon ancho chili powder
  • 1 teaspoon salt
  • ½ teaspoon cumin


  • First, roughly chop the peppers, carrots and garlic. Pack them into a large jar, leaving at least 1 inch of head space. The mixture may rise a bit when fermenting.
  • Next, mix 1 quart unchlorinated water with 3 tablespoons sea salt. Pour just enough brine over the mixture to cover it, pressing them down a bit as you go. It is important to keep the mixture covered with brine to avoid spoilage. Check this daily.
  • Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. I fermented for 8 weeks. Ideal temperatures are between 55-75 degrees F. The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. “Burp” the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting. See our page, “How to Make Fermented Pepper Mash”, for further instruction.
  • After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic.
  • When satisfied with your fermenting time, pour the contents, including brine, into a pot along with the remaining ingredients. Bring to a quick boil. Reduce heat and simmer for 15 minutes.
  • Cool, then process with a food processor until nice and smooth.
  • Pour into sterilized jars and seal. Refrigerate and enjoy. Tastes even better if you leave it mingle a week or longer.


Makes about 2.5 cups.
For a NON-FERMENTED Version of This Recipe: Skip the fermenting portion and use fresh jalapeno peppers. Simply add all of the chopped ingredients along with the vinegar to a pot with 1/2-1 cup of water (depending on your preferred consistency), bring to a boil, then simmer 15 minutes. Adjust for salt. Cool, process and store in sterilized jars or bottles. You can strain the sauce if you'd like a thinner sauce before bottling.
NOTE: Acidity measured 3.5 after 8 weeks of fermenting and would be low enough for home use and storage. Vinegar brought it down to about 3.0.


Calories: 5kcal | Carbohydrates: 1g | Sodium: 61mg | Potassium: 42mg | Vitamin A: 615IU | Vitamin C: 13.7mg | Calcium: 5mg | Iron: 0.1mg