Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Ingredients
Optional Ingredients
Method
Preparation
- 1
Prepare the Peppers
Wash the fresh jalapeño peppers thoroughly under cold water. Remove the stems and cut them in half lengthwise. If you prefer a milder sauce, remove the seeds and membranes.
- 2
Prepare the Garlic
Peel the garlic cloves and set them aside. You can use whole cloves or chop them for a more intense flavor.
Cooking
- 3
Combine Ingredients
In a medium saucepan, combine the jalapeño peppers, garlic cloves, white vinegar, and salt. If you're using optional ingredients like lime juice, sugar, cumin, and black pepper, add them now.
- 4
Simmer the Sauce
Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low and let it simmer for about 15-20 minutes, or until the peppers are tender.
- 5
Blend the Sauce
Remove the saucepan from heat and let it cool slightly. Using a blender or an immersion blender, blend the mixture until smooth. If the sauce is too thick, you can add a little water or additional vinegar to reach your desired consistency.
Storage
- 6
Store the Hot Sauce
Pour the blended hot sauce into sterilized bottles or jars. Allow it to cool completely before sealing. Store in the refrigerator for up to 2 months.