This Trader Joe’s Jalapeño Hot Sauce Recipe is a spicy and tangy recipe, which is made with fresh jalapeño peppers and garlic. It’s a classic condiment, perfect for tacos, eggs, and more, ready in about 30 minutes plus cooling time.
Jump to RecipeTrader Joe’s Jalapeño Hot Sauce Recipe Ingredients
- 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
How To Make Trader Joe’s Jalapeño Hot Sauce Recipe
- Sauté the vegetables: In a medium glass or enamel-lined saucepan over high heat, combine the oil, sliced jalapeños, garlic, onion, and salt. Sauté for 4 minutes until softened.
- Simmer the sauce: Add the water to the saucepan and cook for 20 minutes, stirring often.
- Cool and blend: Remove the mixture from the heat and allow it to cool to room temperature. Transfer the cooled mixture to a food processor and purée until smooth.
- Add vinegar and store: With the processor running, slowly add the vinegar. Pour the finished sauce into a sterilized jar with a tight lid. This sauce will keep for up to 6 months when stored in the refrigerator.
Recipe Tips
- How to control the heat? For a milder hot sauce, remove the seeds and white membranes from the jalapeños before slicing them. For a spicier sauce, leave some or all of them in.
- Do I have to wear gloves? It is highly recommended to wear gloves when handling and slicing hot peppers. The oils (capsaicin) can cause a painful burning sensation on your skin and are difficult to wash off.
- Can I use other peppers? Yes, this recipe is a great base. You can use serrano peppers for more heat or Anaheim peppers for a milder flavor. A mix of different peppers will create a more complex sauce.
- Why let the mixture cool before blending? Blending hot liquids can be dangerous as the steam can build up and cause the lid of the blender to blow off. Letting the mixture cool to room temperature is an important safety step.
What To Serve With Jalapeño Hot Sauce
This versatile hot sauce is a fantastic addition to countless dishes.
- Drizzled over tacos, burritos, or enchiladas
- On scrambled eggs or breakfast burritos
- Stirred into chili or soup for extra heat
- Mixed with mayonnaise or sour cream for a spicy dip
How To Store Jalapeño Hot Sauce
- Refrigerate: Store the finished hot sauce in a sealed bottle or jar in the refrigerator. The vinegar acts as a preservative, and it will last for up to 6 months. The sauce may separate, which is normal; just shake it well before each use.
Jalapeño Hot Sauce Nutrition Facts
- Serving: 1 tablespoon
- Calories: 10 kcal
- Carbohydrates: 2g
- Protein: 0g
- Fat: 0g
- Sodium: 110mg
- Sugar: 1g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Many commercial hot sauces contain thickeners like xanthan gum to create a uniform consistency. This recipe is a more natural, puréed style. If you prefer a thicker sauce, you can simmer it for a little longer to reduce the liquid.
Yes. While distilled white vinegar provides a clean, sharp tang, you could experiment with apple cider vinegar for a slightly fruitier flavor.
No. This is a refrigerator hot sauce. The high acidity from the vinegar and the salt content are sufficient to preserve it safely in the refrigerator for several months.
Try More Recipes:
Trader Joe’s Jalapeño Hot Sauce Recipe
Course: SauceCuisine: AmericanDifficulty: Easy3
servings15
minutes25
minutes10
kcalA vibrant, tangy, and spicy homemade jalapeño hot sauce that’s easy to make and perfect for adding a kick to your favorite foods.
Ingredients
1 tsp vegetable oil
20 fresh jalapeno peppers, sliced
3 cloves garlic, minced
½ cup minced onion
¾ tsp salt
2 cups water
1 cup distilled white vinegar
Directions
- Sauté sliced jalapeños, garlic, onion, and salt in oil for 4 minutes.
- Add water and cook for 20 minutes, stirring often.
- Let the mixture cool completely to room temperature.
- Transfer to a food processor and blend until smooth.
- With the processor running, slowly stream in the vinegar.
- Pour into a sterilized jar and store in the refrigerator.
Notes
- Wearing gloves when handling the jalapeños is strongly recommended to protect your hands.
- For a milder sauce, remove the seeds and membranes from the peppers before cooking.
- Letting the mixture cool completely before blending is a crucial safety step.
- The sauce will keep for up to 6 months in the refrigerator.
