Description
This easy homemade jalapeño hot sauce is a quick and flavorful condiment made by blending fresh jalapeño peppers with garlic, salt, vinegar, and water. It’s perfect for adding a spicy kick to your meals, with options to customize the heat level and flavor through fermentation or cooking.
Ingredients
Scale
Ingredients
- 1 lb jalapeño peppers (or other green hot peppers)
- 2 large garlic cloves, peeled
- 1 tablespoon salt
- 2–4 tablespoons white vinegar, to taste
- ¼ cup water
Instructions
- Prepare the peppers: Remove the stems from the jalapeños and slice them in half lengthwise. For a milder sauce, scoop out the seeds and membranes with a spoon to reduce the heat significantly.
- Blend: Place the jalapeños, garlic, salt, 2 tablespoons of vinegar, and water in a blender. Blend on high speed until completely smooth. This process may take several minutes depending on your blender’s power.
- Adjust the flavor: Taste the sauce and add more vinegar or salt according to your preference. Blend again briefly to fully incorporate the adjustments.
- Store or customize: Transfer the hot sauce to a clean jar and refrigerate for up to 3 months. For a fermented flavor, leave the covered jar at room temperature for about 24 hours before refrigeration. For a milder sauce with deeper color, pour the blended mixture into a saucepan and cook over medium heat, stirring constantly for about 2 minutes, then let cool before storing.
Notes
- Removing seeds and membranes reduces the heat level for a milder sauce.
- Fermentation adds a tangy, complex flavor; however, the sauce should be refrigerated after 24 hours to prevent over-fermentation.
- Cooking the sauce slightly mellows the heat and deepens the color.
- Store refrigerated for up to 3 months to maintain freshness and flavor.
