Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A very flavorful homemade hot sauce, unlike most in the stores. It also has a nice burn to it.


Recipe Summary

1 hr 10 mins
1 day
1 day 1 hr 20 mins
10 mins
4 half-pint jars


Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Inspect 4 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until sauce is ready. Wash new, unused lids and rings in warm soapy water.n

  • Combine vinegar, water, serrano peppers, jalapeno peppers, tomatoes, and salt in a saucepan over medium heat. Bring to a simmer and cook sauce for 50 minutes.n

  • Run sauce through a tomato mill or a fine-mesh sieve 3 times.n

  • Pack sauce into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and screw rings on tightly.n

  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.n

  • Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.n

Nutrition Facts

3 calories; protein 0.1g; carbohydrates 0.5g; sodium 19.1mg. Full Nutrition