If you love a kick of heat with a fresh pepper flavor, this canned jalapeño hot sauce recipe is going to become your new favorite condiment. Whether you spoon it over tacos, drizzle it on eggs, or add a splash to soups and marinades, this homemade hot sauce delivers the perfect balance of flavor and fire — and it keeps beautifully in jars for months.
Why Make Homemade Canned Jalapeño Hot Sauce?
Store-bought hot sauce is convenient, but nothing beats the taste of homemade. When you make it yourself, you can:
- Control the heat level by using more or fewer jalapeños.
- Use fresh garden-grown peppers for maximum flavor.
- Avoid preservatives and unnecessary additives.
- Can and store your sauce safely so it lasts all year.
I originally started making jalapeño hot sauce after my dad brought a giant bottle of Louisiana Hot Sauce from Texas on one of his visits. We loved it, but once we started harvesting our own jalapeños, it felt only right to create a homegrown version that we could preserve and enjoy long after harvest season.
After a bit of trial and error, this recipe became our go-to. It’s tangy, spicy, and slightly smoky — perfect for anyone who loves bold flavor.
Tips for Success
- Use fresh, firm jalapeños for the best flavor.
- For a smokier flavor, roast a few of the peppers before cooking.
- If you prefer a thinner sauce, add a bit more water or vinegar when blending.
- Always label your jars with the date so you know when they were canned.
How Hot Is This Jalapeño Hot Sauce?
This recipe is medium-hot, depending on your peppers. If you use milder jalapeños or remove most seeds, it will be closer to mild. For more heat, swap in a few serranos or add cayenne powder.
Canning Safety Notes
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.
Serving Ideas
Once your canned jalapeño hot sauce is ready, use it on just about everything:
- Drizzle over tacos or burritos
- Mix into ranch dressing or mayo for a spicy dip
- Add to scrambled eggs or breakfast burritos
- Stir into soups, chili, or pasta sauces
- Brush onto grilled meats or roasted veggies
Final Thoughts
Making your own canned jalapeño hot sauce is easy, rewarding, and incredibly tasty. With just a few simple ingredients, you can transform fresh peppers into a bold, shelf-stable condiment that tastes far better than anything you can buy at the store. Once you try it, you’ll never want to go back to bottled hot sauce again.
| Servings |
cups
|
- 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
Ingredients
|
|
- 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.
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.
