Print Jalapeno Hot Sauce
Jalapeno Hot Sauce is the perfect recipe if you enjoy a fresh, zesty taste with a little to medium heat. This sauce, made with fresh jalapenos, garlic, and vinegar, is ideal for pouring over tacos, burritos, or grilled meats.
Ingredients
- 10 fresh jalapenos stems removed and roughly chopped
- 4 garlic cloves minced
- 1/4 cup white vinegar: Adds tang and helps preserve the sauce
- 1 tablespoon sugar optional: Adds a slight sweetness
- 1 teaspoon salt: Balances out the flavors
- 1/2 cup water: For adjusting the consistency of the sauce
Instructions
- 1⃣ Prepare the jalapenos: Remove the stems and chop the jalapenos into small pieces. For more heat, leave the seeds in; for a milder sauce, remove them. Jalapenos offer a balanced heat, so adjusting the seeds allows for perfect customization in this recipe.
- 2⃣ Blend the ingredients: In a blender, combine the chopped jalapenos, minced garlic, vinegar, sugar, salt, and water. Blend until the mixture becomes smooth and reaches your desired consistency. Add more water if needed.
- 3⃣ Simmer the sauce: Pour the blended mixture into a saucepan and bring it to a simmer over medium heat. Stir the sauce every once in a while for 10 to 15 minutes, or until it gets a little thicker.
- 4⃣ Cool and store: Wait until the sauce is cool enough to handle before putting it in a clean glass jar or bottle. Keep in Store in the refrigerator for up to 2 weeks. The flavors will continue to deepen over time.
Notes
Tips for Perfecting Jalapeno Hot Sauce:
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- Remove the seeds and membranes from the jalapenos for Milder Sauce; replace half of the jalapenos with milder peppers, such as poblanos.
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- For spicier sauce, leave in the seeds or mix a spicier chili, such as serrano or habanero.
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- Flavor Boosters:
Try incorporating these elements into your sauce to add dimension and depth.
- Flavor Boosters:
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- For a blast of freshness, toss a handful of fresh cilantro into the blender.
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- Squeeze some lime or lemon juice to lighten the sauce and provide a tart twist.
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- Try a chipotle pepper for a deep, smokey taste that balances the jalapeenos.
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- If you want a thicker sauce, cut back on the water used in blending. To evaporate more moisture, you might instead boil the sauce for longer.
- Allow the sauce to ferment for a richer, more complicated taste. Just let the mixed mixture remain at room temperature in a jar with a loosely screwed lid for one to three days before refrigeration.
- Storage: Keep the sauce refrigerated and use within 2 weeks for the best flavor.
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