Jalapeno Hot Sauce
Easy, flavorful, and shelf-stable — the perfect homemade hot sauce recipe.
- Yield: 6 cups 1x
- Cuisine: German
Ingredients
Units Scale
- 2 teaspoons vegetable oil
- 50 fresh jalapeno peppers (sliced)
- 6 cloves garlic (minced)
- 1 cup minced onion
- 1 1/2 teaspoons salt
- 4 cups water
- 2 cups distilled white vinegar
Instructions
- Prepare the Jalapeños
Wash and slice the jalapeños. For a milder hot sauce, remove some of the seeds and membranes. Always wear gloves when handling hot peppers, and avoid touching your face or eyes. - Cook the Vegetables
In a large glass or enamel-lined saucepan, heat the oil over medium-high heat. Add the jalapeños, garlic, onion, and salt. Sauté for about 4 minutes until fragrant and softened. - Simmer the Sauce
Add 4 cups of water and bring the mixture to a gentle boil. Reduce the heat and let it simmer for about 20 minutes, stirring occasionally. - Blend Until Smooth
Let the mixture cool to room temperature. Transfer it to a blender or food processor and puree until smooth. With the motor running, slowly pour in the vinegar until fully combined. - Can the Hot Sauce
Pour the blended sauce into sterilized jars, leaving about ½ inch of headspace. Wipe the rims clean and secure the lids.
Process the jars in a boiling water bath for 15 minutes to safely seal them. Allow to cool completely before storing. - Store and Enjoy
Store the jars in a cool, dark place. Once opened, refrigerate and use within 6 months.
Notes
Makes 6 small 250ml jars.
Always use proper canning jars (Ball, Kerr, or other reputable brands). Cheaper glass can crack in the canner — I learned that the hard way!
If you’re new to canning, check out the USDA’s guidelines on safe home canning to make sure your process is up to standard.