Jalapeno Chilli Hot Sauce

    45 minutes

    Hot sauce made from scratch. You can find jalapenos at most supermarkets these days. Great with Mexican food.

    140 people made this

    Serves: 16 

    • 1 teaspoon vegetable oil
    • 20 fresh jalapeno chillies, sliced
    • 3 cloves garlic, crushed
    • 1/2 onion, minced
    • 3/4 teaspoon salt
    • 2 cups (500ml) water
    • 1 cup (250ml) distilled cider vinegar

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. In a medium glass or enamel saucepan over high heat, combine oil, jalapenos, garlic, onion and salt. Fry for 4 minutes. Add the water and cook for 20 minutes, stirring often.
    2. Remove from heat and allow mixture to cool to room temperature.
    3. Transfer the mixture to a food processor or blender and purée until smooth. With the processor running, slowly add the vinegar.
    4. Pour into a sterilised jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.

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    Reviews in English (126)


    Altered ingredient amounts. 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. So good!  -  29 Sep 2008


    Altered ingredient amounts. Great Hot Sauce. Pretty hot. Hubby loves it. Followed other reviews and added only 4 tbsp vinegar and some sugar like a teaspoon or so  -  29 Sep 2008


    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.  -  29 Sep 2008