Ingredients
Scale
- 1 pound fresh jalapeño peppers (stems removed, roughly chopped)
- 1 cup distilled white vinegar
- 1/2 cup water
- 1 small white onion (roughly chopped)
- 4 cloves garlic (peeled)
- 1 tablespoon granulated sugar
- 1 teaspoon sea salt
- 1/2 teaspoon olive oil
Instructions
- Step 1: In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes until softened. Add the garlic and cook for 1 minute more until fragrant.
- Step 2: Add the roughly chopped jalapeño peppers, distilled white vinegar, and water to the saucepan. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 15 to 20 minutes, or until the peppers are very soft.
- Step 3: Carefully transfer the entire contents of the saucepan (including the liquid) to a blender. Add the granulated sugar and sea salt. Blend the mixture until it is completely smooth and uniform in consistency.
- Step 4: For a smooth, seed-free sauce, pour the blended mixture through a fine-mesh sieve or cheesecloth-lined funnel, pressing down on the solids with a spatula to extract all the liquid. Discard the remaining pulp and seeds.
- Step 5: Allow the finished hot sauce to cool completely to room temperature. Pour the sauce into sterilized glass bottles or jars. Store the homemade hot sauce in the refrigerator, where it will keep for several months.
Notes
- Ensure your glass jars are fully sterilized before bottling the completely cooled sauce, as proper sanitization is key to achieving the maximum refrigeration shelf life of several months.
- If the sauce thickens excessively during refrigeration, gently warm a small portion on the lowest stovetop setting for a minute, adding a teaspoon of water or vinegar if necessary, but avoid bringing it back to a full boil.
- Try drizzling this bright, tangy sauce generously over crispy tacos, scrambled eggs, or whisk a spoonful into melted butter for an excellent spicy wing glaze.
- For an extra vibrant green hue, wear gloves and remove the bulk of the jalapeño seeds before simmering, as prolonged cooking tends to dull the seeds' color when blended, which can slightly muddy the final product.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American