Canned Jalapeno Hot Sauce Recipe
Canned jalapeno hot sauce is a spicy, tangy condiment made with fresh jalapenos, garlic, onions, vinegar, and seasonings like salt and sugar. The ingredients are blended and cooked, then canned for preservation. This sauce adds a zesty kick to tacos, burgers, and various dishes, offering a flavorful, homemade alternative to store-bought sauces.
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.
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.