Hot Sauce from scratch. You may use other hot peppers in place of the jalapenos.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.

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  • Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.

  • Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.

Nutrition Facts

10.8 calories; protein 0.3g 1% DV; carbohydrates 1.7g 1% DV; fat 0.4g 1% DV; cholesterolmg; sodium 109.4mg 4% DV. Full Nutrition

Reviews (118)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/23/2008
I really love this hot sauce but had to give it less than 5 stars because if I had made it precisely as instructed it wouldn't have been good. The first time I made this I nearly passed out because the vinegar was so overwhelming. I just halved the vinegar and it worked wonderfully for me. We make it all the time now and it's a staple in our kitchen. We eat it with eggs and potatoes, tacos... anything that needs a little kick. We even add it to beans when we are making refried beans. So good! Read More
(329)

Most helpful critical review

Rating: 2 stars
05/17/2004
Nice basic recipe to build off of but to make it as it is makes a very boring bland sauce thats not very hot and way to much vinegar taste. Will definately use this recipe as a base(starting point) but never again just as it is. Read More
(31)
135 Ratings
  • 5 star values: 75
  • 4 star values: 51
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
03/23/2008
I really love this hot sauce but had to give it less than 5 stars because if I had made it precisely as instructed it wouldn't have been good. The first time I made this I nearly passed out because the vinegar was so overwhelming. I just halved the vinegar and it worked wonderfully for me. We make it all the time now and it's a staple in our kitchen. We eat it with eggs and potatoes, tacos... anything that needs a little kick. We even add it to beans when we are making refried beans. So good! Read More
(329)
Rating: 4 stars
11/09/2005
I agree with the other posts... this needed a little work. I think adding sugar subtracting lots of vinegar and throwing a habanero or two in will help quite a bit. I also added a bit of cilantro and lemon juice just for fun and it worked out pretty well. Read More
(112)
Rating: 4 stars
10/02/2003
Ive been looking for hot sauce recipes and really liked this but it was really hot! May seed some of the chilies next time. Used a veggie slicer on peppers and it saved alot of time. Read More
(89)
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Rating: 5 stars
06/30/2007
Great Hot Sauce. Pretty hot. Hubby loves it. Followed other reviews and added only 1/4 cup vinegar and some sugar like a teaspoon or so Read More
(53)
Rating: 4 stars
09/18/2007
A nice tasting sauce with a bit of bite. Add a few habaneros if you want to heat it up. I also doubled the garlic and used 3/4 cup of vinegar which I could have cut back even more but I wanted to keep the consistency more liquidy than thick. I would suggest staying away from sugar for any true hot sauce. Read More
(48)
Rating: 4 stars
09/17/2007
Well I used this as a "starter" recipe. BUT.. I used 6 jalapeno's, 9 Red HOT Peppers AND 2 Habanero's. Also a 1/3 cup vinegar and 3tbsp's of sugar. Gave it a deceiving taste...sweet..then mega hot. Darn Fine Hot Sauce Read More
(39)
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Rating: 2 stars
05/17/2004
Nice basic recipe to build off of but to make it as it is makes a very boring bland sauce thats not very hot and way to much vinegar taste. Will definately use this recipe as a base(starting point) but never again just as it is. Read More
(31)
Rating: 4 stars
06/14/2010
I agree with other reviews too much vinegar; otherwise I would have given it 5 stars. I used 1/4 cup white wine vinegar and it seemed like just enough. I left all the seeds in my peppers and it was super hot. I also added an extra garlic clove and about a Tbl of sugar. This is a sauce that will get better over time so I am looking forward to how it develops. A great way to use up the jalapenos from my garden. Read More
(29)
Rating: 4 stars
12/08/2010
I love the way everyone puts a different spin on this. I use a large onion 6 large cloves garlic half tspn mexican oregano a couple of bay leaves half cup white wine vinager juice of 1 lime and the jalapenos. Doctors got me on a strict diet and I love spicy foods. I eat a lot of salads so for a spicy salad dressing that's not pure fat I mix 1 part of this with 2 parts balsamic vinager 1 part EVOO and a pinch of cumin....yumm Read More
(21)