Jalapeno Sauce

This easy Jalapeno Sauce is one of those sauces that you want to put on everything. It's not for the faint-hearted, as it has a serious kick to it. But, if you are serious about your chilli sauces, then you should try this homemade version. Dip tortilla chips in it, or drizzle it over tacos - this sauce has so many uses.

This vibrant green chili sauce makes a delicious dip or sauce to add to your meals and it would definitely get your guests talking at a party.

Jalapenos are far from the spiciest chilli out there, but this is still a pretty spicy sauce because of the amount of peppers we have packed in to it. We grew our own jalapenos this summer and because we had so many of them, we were always making this sauce so none went to waste.

What you will need

• 1 tablespoon olive oil
• 8 Jalapenos
• 3 shallots, peeled and finely diced
• 0.5 teaspoon salt
• 2 garlic cloves, crushed
• 200ml water
• 100ml white wine vinegar

Step by step

One: Slice up all the jalapenos.
Two: Heat the oil in a pan and add the shallots, garlic and jalapenos and gently cook for 3 minutes.
Three: Add the rest of the ingredients and simmer for 15 minutes.
Four: Allow the mixture to cool and then pour in to a food processor.
Five: Blend until smooth.

Homemade chili sauce

If there is one thing we are absolutely made about in our house, it's sauces! You only have to look at the top shelf of our fridge to see that. We love trying out anything new on the market, especially if it is spicy.

I would guess about 10% of our monthly shopping budget goes on sauces, and that's kind of crazy. So, in a bid to not have to re-mortgage to be able to afford our sauce habit, we have been making our own sauces and we make a lot of chilli sauce. This is why we came up with this jalapeno hot sauce recipe.

Making the sauce creamier

If you want a creamy jalapeno sauce, then take a few tablespoons of this and stir it through some sour cream or Greek yoghurt. It makes it a much milder sauce, but does bump up the calories and makes it non vegan (unless you use a vegan alternative).

Storage

This sauce will keep in an air tight container for around 5 days for maximum freshness. If you won't be able to get through all this in that amount of time, then you can always adjust the quantities. This makes a nice batch size to serve as a dip at a party.

How to use it

Just try and stop yourself from eating it with a spoon! But for those of you that not love chilli sauce *quite* that much, then there is SO much that you can do with this sauce.

It makes a great dip for some tortilla chips and you will feel the full effect of the spice that way. It's great drizzled over tacos and enchiladas or even vegetables to liven them up a little. Oh, and on burgers, or stirred in to mac and cheese. SO much that you can do with it.

Extra tips

• Add some extra flavour to this sauce by throwing some fresh coriander in to the food processor just before blending.
• If you love a creamy dip, then add a couple of spoonfuls of this to some sour cream of Greek yoghurt - it will be a much milder dip.
• If you want all of the flavour from the jalapenos, but not as much of the spice, then de-seed the jalapenos first.
• Add a little bit more of fresh flavour to this chilli sauce with a squeeze of lime juice in it.

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Recipe

Jalapeno Sauce

This easy Jalapeno Sauce is one of those sauces that you want to put on everything. It's not for the faint-hearted, as it has a serious kick to it.

Low Carb

Low Fat

Vegan

4.9 from 28 votes

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Course: Sauce/Spread

Cuisine: Mexican

Prep Time: 2 minutes

Cook Time: 18 minutes

Total Time: 20 minutes

Servings: 20 servings

Calories: 11kcal

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Ingredients

UK Metric Measures - US Customary Measures

• ▢ 1 tablespoon olive oil
• ▢ 8 jalapenos
• ▢ 3 shallots peeled and finely diced
• ▢ 0.5 teaspoon salt
• ▢ 2 garlic cloves crushed
• ▢ 200 ml water
• ▢ 100 ml white wine vinegar

Instructions

• Slice up all the jalapenos.
• Heat the oil in a pan and add the shallots, garlic and jalapenos and gently cook for 3 minutes.
• Add the rest of the ingredients and simmer for 15 minutes.
• Allow the mixture to cool and then pour in to a food processor.
• Blend until smooth.

Notes

• Add some extra flavour to this sauce by throwing some fresh coriander in to the food processor just before blending.
• If you love a creamy dip, then add a couple of spoonfuls of this to some sour cream of Greek yoghurt - it will be a much milder dip.
• If you want all of the flavour from the jalapenos, but not as much of the spice, then de-seed the jalapenos first.
• Add a little bit more of fresh flavour to this chilli sauce with a squeeze of lime juice in it.

Nutritional Information

Serving: 1portion | Calories: 11kcal | Carbohydrates: 1g | Sodium: 59mg | Potassium: 28mg | Vitamin A: 60IU | Vitamin C: 7mg | Calcium: 3mg | Iron: 0.1mg

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DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.