Jalapeno Hot Sauce

  • Prep Time:
    5 min
  • Cook Time:
    20 min
  • Ready In:
    25 min
  • Serves:


  1. 1 pound of jalapenos (about 10)
  2. ½ of a yellow onion
  3. 3 whole cloves of garlic
  4. 8-10 sprigs of cilantro
  5. ½ tsp ground coriander
  6. ½ tsp cumin
  7. Juice of 1 lime
  8. 1 tsp dried oregano
  9. ¼ tsp black pepper
  10. ½ tsp salt
  11. ¾ cup white vinegar
  12. ½ cup water


1. Destem and roughly chop the jalapenos keeping the seeds.  Set aside in a glass bowl.  Wash your hands after handling any hot pepper and avoid touching your eyes because the capsaicin in the peppers causes a painful burning if it gets in your eye.  It is the main ingredient in pepper spray.

2. Roughly chop the yellow onion and garlic cloves.  Set aside.

3. Heat a small amount of oil in a non-reactive sauté pan.  The acid from the jalapenos can break down the lining of a pan or the seasoning of a cast iron pan.  

4. Add the onion and garlic once the oil is heated.  Cook until the onion softens and then add the oregano, cumin, coriander, and black pepper.  Stir to combine the seasonings.  Add the jalapenos and stir to combine.

5. Add the vinegar and water.  Once the liquid starts to boil reduce the heat to a simmer.  Simmer for about 5 minutes.  Then pull pan off the heat and let it cool down for about 5 minutes.

6. In a blender, add the lime juice, cilantro leaves, and salt.  Add the slightly cooled jalapeno mixture.  Pulse or blend until desired consistency.  If you want a chunkier hot sauce, then just pulse until you get it to the right consistency.  If you like a smoother hot sauce, then blend until you get to the desired consistency.

7. Taste and adjust seasonings as needed.  Use immediately or put in a glass container.  It will last for about 1 month in the refrigerator.