There’s nothing quite like the kick of a homemade hot sauce to liven up your meals. Store-bought bottles are fine in a pinch, but once you make your own, you’ll realize how much fresher and more flavorful it can be. This jalapeño hot sauce has just the right balance of heat, tanginess, and herby freshness from cilantro. It’s a simple recipe you can whip up in under an hour, and the best part is that it lasts for weeks in the fridge.
I love keeping a jar of this sauce on hand. A few drops on eggs, tacos, or even roasted vegetables instantly transform the dish. The lime juice and vinegar brighten everything up, while the garlic and onion give it that depth of flavor you usually expect only from a bottled brand.
Ingredients You’ll Need
- 1 lb jalapeño peppers (about 10 peppers)
- 1/2 onion
- 2 garlic cloves
- 3/4 cup white vinegar
- 1/2 cup water
- Juice of 1 lime
- 1/2 teaspoon salt
- 1 teaspoon Mexican oregano
- 1/4 teaspoon cumin (optional)
- 8–10 sprigs fresh cilantro
- Freshly ground black pepper
Tip: Always wash your hands thoroughly after handling jalapeños (or wear gloves). The oils can linger and cause a serious sting if you touch your face or eyes afterward.
Step-by-Step Instructions
Start by washing the jalapeños well and removing the stems. In a skillet with a small amount of oil, sauté the onion (cut into large pieces) and the whole peeled garlic cloves over medium heat. Cook until the onion starts to brown, then add the oregano, black pepper, and optional cumin. Stir just until fragrant.
Next, add the jalapeños along with the vinegar, water, and salt. Let the mixture simmer gently on low heat until the peppers soften. Transfer everything to a blender, add the cilantro and lime juice, and blend until smooth. You can leave it a little chunky if you prefer more texture, or blend it completely for a silky sauce.
Finally, pour the sauce into small jars or glass bottles. Once cooled, store it in the refrigerator. It will easily keep for at least a month.
Why You’ll Love This Sauce
This sauce is tangy, spicy, and fresh — the kind that wakes up any dish. It’s versatile enough to drizzle over tacos, stir into soups, or even add to marinades. Plus, making it yourself means you control the heat level and flavor balance. If you like it hotter, you can leave the seeds in or swap in a few hotter peppers like serranos.
Storage and Serving
The sauce keeps well in the fridge for weeks, making it a perfect staple to prepare in advance. Store it in clean glass jars or bottles for the best freshness. Shake it before using, since natural separation may occur.
I always recommend trying it first with something simple, like scrambled eggs or a grilled cheese sandwich. Once you taste it, you’ll start adding it to everything — and you might even forget about your old favorite store-bought brand.