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Hot Sauce from Scratch


  • 1 teaspoon vegetable oil
  • 20 fresh jalapeno peppers, sliced
  • 3 cloves garlic, minced
  • 1/2 cup minced onion
  • 3/4 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.

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Filed Under: Hot Sauce Recipes

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About the Author

Steve Walsh (hotsauce) is a hot sauce fanatic who enjoys testing and tasting various hot sauces from around the globe.

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