Jalapeño Hot Sauce

Over the past fifteen years or so, I have become a really big fan of spicy food. I typically eat spicier than many folks around me. I love spicy Thai, Mexican, and Chinese food to say the least and I typically steer towards ordering a spicier dish if I am going out to eat. There is something about the heat, when done right, that enhances the flavor of the dish. This salsa could be one of the best I’ve created in the last few years. Sure, I’ve made a variety of Mexican-style salsas such as a Thai salsa, a Thai dipping sauce, even a habanero hot sauce and serrano hot sauce. I have no clue as to why I have left out the idea of making a jalapeño hot sauce, so it was my turn to make something amazing, and wow, was this one ever awesome.

jalapeño Hot Sauce

As I have an abundance of jalapeño peppers growing in my garden, I figured I had to use them up, and hence the idea for this sauce. Trust me on this, you will be spooning it on everything. It’s really that good.

Let’s get started.


  • 5 whole jalapeño peppers, stems removed
  • 2 whole tomatillos, cut in half, husks discarded
  • 2 cloves of garlic, chopped
  • 3/4 cup of water
  • 2 tbsp distilled vinegar
  • 1/2 tbsp granulated sugar
  • 1/2 lime, juiced
  • salt, to taste

Start by preheating your oven to 400 degrees.

Add the jalapeños and tomatillos to a baking sheet.  Place in the preheated oven for 25 minutes, or until lightly roasted.

Using tongs, carefully place those into a blender or food processor. Add in the garlic, water, lime juice, sugar, and vinegar. Season with about 1/2 tsp salt to start.

Blend until the sauce is thinned out. You are not going for a thick sauce here. Add a bit more water to get it to the consistency of a ‘taco’ sauce.

Taste and season with any additional salt. Pour into a air tight container and let cool before covering. This can sit in the refrigerator for a couple of weeks, if not longer.

The flavor of this jalapeño hot sauce is spectacular. It has just the right amount of heat, meaning, I was not sweating at first bite, nor did it kill my palette when serving it alongside breakfast, lunch, and dinner items.  This very well could be one of my favorite sauces that I’ve made thus, so I hope you enjoy.


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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

3 thoughts on “Jalapeño Hot Sauce

  1. I’ve made “this” with chile de arbole and it was a bit too much heat for me so am looking forward to giving this a try. I love jalapeno and their flavor of heat – thanks for the recipe!

  2. I make a jalapeno butter that you may enjoy. Top and seed the jalapenos and boil them in water for 10 minutes. Place in blender and add good quality olive oil or grapeseed oil until emulsified. You can do this with any pepper. It is intense and beautiful.

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