Jalapeno Hot Sauce
Easy, flavorful, and shelf-stable — the perfect homemade hot sauce recipe.
Servings
6cups
Servings
6cups
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Store and Enjoy Store the jars in a cool, dark place. Once opened, refrigerate and use within 6 months.
Recipe 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.