Jalapeno Hot Sauce

Hot Sauce from scratch. You may use other hot peppers in place of the jalapenos.


    • 1 teaspoon vegetable oil
    • 20 fresh jalapeno peppers, sliced
    • 3 cloves garlic, minced
    • ½ cup minced onion
    • ¾ teaspoon salt
    • 2 cups water
    • 1 cup distilled white vinegar


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