Dinner

Roasted Jalapeño Hot Sauce Recipe

BySana Jeannette November 12, 2025November 12, 2025

Introduction

This vibrant Jalapeño Hot Sauce is packed with fresh, roasted flavors and just the right amount of heat. It’s perfect for adding a zesty kick to tacos, sandwiches, or any dish that needs a little spice. Ready in under 30 minutes, it’s a homemade sauce that’s fresher and more flavorful than store-bought versions.

Three clear glass bottles filled with thick green sauce stand on a white marbled surface. Each bottle is sealed with a black cap, and the sauce inside has a slightly chunky texture with visible small bits. Around the bottles, there are whole and halved jalapeño peppers displaying their shiny dark green skin and pale green inside with seeds. In the background to the left, there is a small round wooden salt container with a lid, and a folded white and gray striped cloth lies partially in the lower left corner. To the right, part of a white bowl with a brown edge contains more jalapeños. The overall scene is bright and clean. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 lb jalapeño peppers (about 6 large peppers)
1/2 onion, peeled and quartered

2 cloves garlic, crushed and halved
2/3 cup white vinegar

1 tsp sugar
1 tsp salt

10 sprigs cilantro, roughly chopped
1/2 tsp cumin
1 cup water

Oil to coat the pan

Instructions

Step 1: Heat a cast iron pan over medium-high heat and add a splash of oil to coat the surface.
Step 2: Add the whole jalapeño peppers, quartered onion, and crushed garlic to the hot pan.

Step 3: Roast the ingredients for about 5 minutes, turning frequently until they are lightly browned and evenly seared.
Step 4: Remove the peppers from the pan and carefully slice them into rings once cooled enough to handle.
Step 5: In a separate pan, combine the sliced jalapeños, roasted onions, and water. Simmer for about 5 minutes, stirring occasionally.

Step 6: Add the roasted garlic, salt, cumin, and sugar to the simmering mixture. Stir well and continue to simmer for another minute.
Step 7: Transfer the simmered mixture to a blender. Add the chopped cilantro and white vinegar, then blend until smooth.
Step 8: Let the sauce cool to room temperature. Taste and adjust seasoning by adding more salt or cumin if desired.

Step 9: Pour the hot sauce into bottles, mason jars, or a container of your choice. Store in the refrigerator.

Tips & Variations

For a milder sauce, remove the seeds from the jalapeños before roasting.
Add a squeeze of lime juice for a tangy twist.

Try using smoked paprika instead of cumin for a smoky flavor.
If you don’t have a cast iron pan, a heavy-bottomed skillet will work well for roasting.

Storage

Store the sauce in an airtight container in the refrigerator for up to 2 weeks. Shake well before each use. You can also freeze the sauce in small portions for up to 3 months. Reheat gently or use it chilled as a condiment.

How to Serve

A close-up image showing green sauce being poured from a clear glass bottle into a small white ramekin. The sauce is thick and smooth with a few small darker specks, forming a small splash as it hits the surface inside the ramekin. Around the ramekin, there are whole and halved jalapeño peppers with a shiny, dark green skin and visible seeds inside the cut pieces. Behind, there is a wooden spice container with a lid resting on it on top of a white marbled surface. A woman's hand holds the glass bottle at the top right corner of the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other peppers instead of jalapeños?

Yes, you can substitute with serrano peppers for more heat or poblano peppers for a milder flavor. Adjust quantities based on your heat preference.

Is it necessary to roast the peppers and garlic?

Roasting adds a depth of flavor and slight smokiness to the sauce. You can skip this step for a fresher, brighter taste, but the flavor will be less rich.