Hey there! It’s Anne Carter here, coming at you from Beyond the Bayou Blog. Today, I’m excited to share my jalapeno hot sauce recipe with you all. As someone who’s spent years working in restaurants, I’ve picked up a few tricks along the way, and this sauce is one of my favorites.
You know, there’s something special about making your own hot sauce. It reminds me of those busy kitchen nights, where we’d whip up sauces from scratch. This recipe brings that restaurant-quality taste right to your home kitchen.
I love how this sauce adds a kick to just about anything – from tacos to scrambled eggs. It’s not too fancy, just good, honest flavor. And the best part? You can adjust the heat to your liking. So, whether you’re a spice lover like me or prefer things a bit milder, this recipe’s got you covered. Let’s get cooking!
Why You’ll Love This Jalapeño Hot Sauce Recipe
- Perfect for Using Up a Large Batch of Jalapeños: If you have an abundance of jalapeños, this recipe is a fantastic way to make sure none go to waste.
- Versatile and Customizable: You can easily experiment with additional ingredients to create a personalized flavor that suits your taste.
- Great on a Variety of Dishes: This sauce enhances the taste of many foods, from tacos to pizza.
- Easy-to-Find Ingredients: All the ingredients are readily available at any standard grocery store.
- Works with Any Type of Jalapeño: Whether you have green, red, or any other variety of jalapeño, this recipe will work perfectly.
- Adjustable Spice Level: It’s not too spicy, making it ideal for those sensitive to heat. You can always add more jalapeños or other peppers if you prefer it spicier.
- Perfect Quantity: This recipe makes about 2-3 cups of sauce, which is typically enough to last a week and even share some with friends and family.
Jalapeño Hot Sauce Recipe
Equipment
- Blender
- Medium Saucepan
- Knife
- Cutting Board
- Measuring Cups
Ingredients
- ¼ cup water
- 1 pound jalapeño peppers or other hot peppers
- 1 tablespoon salt
- 2 large cloves garlic peeled
- 4 tablespoons white vinegar to taste
Instructions
- Remove stems from jalapeños and slice in half lengthwise. Remove seeds for less heat if desired.
- Add jalapeños, garlic, salt, 2 tbsp vinegar, and water to a blender.
- Blend on high until smooth. Adjust salt and vinegar to taste.
- Transfer hot sauce to a jar and refrigerate for up to 3 months.
- For deeper flavor, ferment by leaving the covered jar at room temperature for a day, then refrigerate.
- For milder flavor, cook in a saucepan over medium heat until color deepens (about 2 minutes), cool, and transfer to a jar.
- Experiment to find your preferred flavor!
Nutrition
Tips You Must Try!
- Wear Gloves: When handling hot chilies, it’s a good idea to wear gloves. Capsaicin, the compound that makes peppers hot, can stay on your hands for hours and be quite painful if you touch your face or eyes.
- Adjust the Heat: Chili peppers can vary widely in their heat levels. If your jalapeños are especially hot, remove the seeds and ribs with a spoon before blending to reduce the heat.
- Blend Thoroughly: To achieve a very smooth texture, blend the hot sauce thoroughly. If you prefer a thinner hot sauce or if there are still some chunks, pass it through a fine mesh sieve or strainer.
- Fermentation Adds Flavor: While optional, fermentation is recommended to add depth of flavor and tame the heat. Simply let the sauce sit out on the counter for a few days before refrigerating to let it develop flavor.
What To Serve With Jalapeño Hot Sauce?
