Canned jalapeno hot sauce recipe is a homemade, flavorful condiment made from fresh jalapeño peppers, tomatillos, garlic, and various spices, all blended together into a spicy, tangy sauce.
It’s perfect for adding a kick to your favorite dishes, such as tacos, burgers, or scrambled eggs. The taste of canned jalapeño hot sauce is bold and vibrant, with a balanced heat from the jalapeños and a tangy, slightly sweet flavor from the vinegar and lime juice.
I made this canned jalapeno hot sauce recipe at home, following a simple recipe that involved simmering the ingredients, blending them together, and then canning the sauce to preserve it.
The total cooking time is around 45 minutes. After making it, the flavor deepens over time as it sits, becoming even more delicious and complex.!
In this post, I’ll take you step-by-step through making this easy and delicious canned jalapeno hot sauce recipe from scratch, and I’ll show you how to can it properly for long-lasting flavor.
Canned Jalapeno Hot Sauce Recipe
Recipe Details
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Course: Condiment/Sauce
- Difficulty: Easy
- Cuisine: Mexican
- Calories: Approx. 10-15 calories per serving
- Yield: About 4-5 cups of hot sauce
Kitchen Utensils:
- Large saucepan or pot
- Knife and cutting board
- Blender or food processor
- Measuring cups and spoons
- Jars for canning (if preserving)
- Ladle (for pouring into jars)
Ingredients
- 15-20 fresh jalapeno peppers (stems removed)
- 1 medium onion (chopped)
- 4 cloves garlic (minced)
- 2 cups white vinegar
- 1 tablespoon sugar
- 1/2 pound tomatillos (halved)
- 1 cup packed chopped cilantro (including tender stems)
- 6 sprigs fresh oregano (about 4 inches each, stems discarded)
- 1 cup fresh lime juice
- 1 teaspoon salt
- 1 cup water
Instructions
1. Prepare the Ingredients:
Begin by removing the stems from the jalapeno peppers and chopping the onion and garlic. Halve the tomatillos, and set all ingredients aside.
2. Cook the Sauce:
In a large saucepan, add the jalapenos, onion, garlic, tomatillos, and water. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat and let it simmer for about 20-25 minutes, or until the ingredients are softened.
3. Blend the Sauce:
Once the vegetables are cooked, transfer the mixture to a blender or food processor. Add the cilantro, oregano, vinegar, lime juice, sugar, and salt. Blend until the sauce is smooth. If you prefer a chunkier texture, pulse a few times to leave some small pieces intact.
4. Adjust the Consistency:
Taste the hot sauce and adjust the seasoning as necessary, adding more salt, lime juice, or sugar to your taste. If the sauce is too thick, add a little more water to reach your desired consistency.
5. Canning (Optional):
If you want to preserve your hot sauce, pour it into sterilized canning jars while still hot, leaving about 1/2 inch of space at the top. Seal the jars tightly and process them in a boiling water bath for 10 minutes to ensure they are sealed properly.
6. Cool and Store:
Allow the jars to cool completely before storing them in a cool, dark place. If not canning, store the sauce in an airtight container in the refrigerator for up to 2-3 weeks.
Notes
❖ Storage: Store your canned jalapeno hot sauce recipe in a cool, dark place. After opening, keep it in the refrigerator to maintain its freshness.
❖ Spice Level: The heat level can vary based on the jalapenos you use. Taste-test during the cooking process and adjust according to your preference.
❖ Jar Sealing: Make sure the jars are properly sealed to prevent spoilage. You’ll know the lids are sealed if they make a popping sound when you press them down.
How Do You Eat THis Recipe?
Canned jalapeno hot sauce recipe are a versatile ingredient that can be added to a variety of dishes for a spicy kick. You can eat them straight from the jar, or use them to enhance sandwiches, tacos, burgers, and nachos.
They also make a great addition to salads, soups, or stews, adding a tangy and spicy flavor. If you’re feeling creative, you can mix them into scrambled eggs, guacamole, or even blend them into sauces and dips for extra heat.
Just be sure to adjust the amount depending on how spicy you want your dish to be!
Tips For Success
➢ If you want a milder flavor, remove some of the seeds and membranes from the jalapeños before cooking. You can also use fewer peppers for a gentler heat level.
➢ Make sure your canning jars are thoroughly sterilized before filling them with hot sauce to ensure a good seal and prevent spoilage.
➢ The quality of your ingredients directly impacts the flavor of the sauce. Use fresh jalapeños, cilantro, and tomatillos for the best results.
➢ Feel free to experiment with additional spices like cumin, smoked paprika, or chili powder to customize your hot sauce to your liking.
➢ After sealing your jars, store them in a cool, dark place for the best preservation. Once opened, refrigerate and use within a few weeks for optimal freshness.
Proper Storage
For proper storage, keep your canned jalapeno hot sauce recipe in a cool, dark place, such as a pantry or cupboard. Ensure the jars are sealed tightly to prevent air from getting in, which can lead to spoilage.
Once opened, refrigerate the jar and use the contents within a few weeks for the best flavor and freshness.
If you’ve stored them properly, unopened jars can last for several months. Always check for signs of spoilage before using, such as an off smell or mold.
More Amazing Hot Sauce Recipes For You
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Serrano Hot Sauce Recipe || Mexican Heat
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Serrano Chile Hot Sauce Recipe (Homemade)
Frequently Asked Questions (FAQs)
How long does canned jalapeño hot sauce last?
When properly sealed and stored in a cool, dark place, canned jalapeño hot sauce can last for several months. Once opened, refrigerate and use within a few weeks for optimal freshness.
Can I adjust the heat level of the sauce?
Yes! To make the sauce milder, remove the seeds and membranes from the jalapeños before cooking. You can also use fewer jalapeños or add more tomatillos for a less spicy version.
What can I use canned jalapeño hot sauce on?
This hot sauce is great on tacos, burgers, sandwiches, scrambled eggs, and in soups or stews. It can be used to add a spicy kick to almost any savory dish!
Can I make this sauce without canning?
Yes, if you don’t want to can it, you can store the hot sauce in the refrigerator and use it within a few weeks.
Is it possible to make the sauce without tomatillos?
While tomatillos add a unique tang, you can substitute them with green tomatoes or skip them entirely. However, the flavor will be different without the tomatillos.
Conclusion
Making canned jalapeno hot sauce recipe was a rewarding and enjoyable experience. The process of preparing, canning, and tasting the sauce was a success, and I loved how it turned out spicy, tangy, and full of flavor.
It’s now one of my favorite homemade condiments to add to various dishes. The best part is knowing that I can enjoy this homemade canned jalapeno hot sauce recipe for months to come.
If you’re looking for a fun and flavorful kitchen project, I highly recommend trying this canned jalapeno hot sauce recipe. canned jalapeno hot sauce recipe easy, customizable, and adds a delicious kick to any meal.
I’m excited to continue making it and will definitely try canned jalapeno hot sauce recipe again!
Canned Jalapeno Hot Sauce Recipe
Equipment
- Large saucepan or pot
- Knife and cutting board
- Blender or food processor
- Measuring cups and spoons
- Jars for canning (if preserving)
- Ladle (for pouring into jars)
Ingredients
- 15-20 fresh jalapeno peppers stems removed
- 1 medium onion chopped
- 4 cloves garlic minced
- 2 cups white vinegar
- 1 tablespoon sugar
- 1/2 pound tomatillos halved
- 1 cup packed chopped cilantro including tender stems
- 6 sprigs fresh oregano about 4 inches each, stems discarded
- 1 cup fresh lime juice
- 1 teaspoon salt
- 1 cup water
Instructions
Prepare the Ingredients:
- Begin by removing the stems from the jalapeno peppers and chopping the onion and garlic. Halve the tomatillos, and set all ingredients aside.
Cook the Sauce:
- In a large saucepan, add the jalapenos, onion, garlic, tomatillos, and water. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat and let it simmer for about 20-25 minutes, or until the ingredients are softened.
Blend the Sauce:
- Once the vegetables are cooked, transfer the mixture to a blender or food processor. Add the cilantro, oregano, vinegar, lime juice, sugar, and salt. Blend until the sauce is smooth. If you prefer a chunkier texture, pulse a few times to leave some small pieces intact.
Adjust the Consistency:
- Taste the hot sauce and adjust the seasoning as necessary, adding more salt, lime juice, or sugar to your taste. If the sauce is too thick, add a little more water to reach your desired consistency.
Canning (Optional):
- If you want to preserve your hot sauce, pour it into sterilized canning jars while still hot, leaving about 1/2 inch of space at the top. Seal the jars tightly and process them in a boiling water bath for 10 minutes to ensure they are sealed properly.
Cool and Store:
- Allow the jars to cool completely before storing them in a cool, dark place. If not canning, store the sauce in an airtight container in the refrigerator for up to 2-3 weeks.