Roasted Red Jalapeño Hot Sauce Recipe
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Do you love adding little heat to your food? Then try this mildly spiced roasted red jalapeño hot sauce recipe.
This roasted red jalapeño hot sauce is a great way to use up an abundance of jalapeños. Skip the store bought bottles and puree up your own roasted hot sauce using good-quality ingredients.
Each year, I am amazed at how quickly the seasons change from summer to fall. We held on to warm temperatures into early October this year as remnants of hurricanes brought humid weather our way.
The warm weather allowed the peppers, tomatoes, and tomatillos to push out one more round of fruit. Even though we had an abundant harvest this year, I couldn’t resist allowing the plants to fulfill their desire to produce more. A few weeks later, a frost-warning forecast had me scrambling in the garden to harvest the remaining crops before they were killed by frost. I was surprised that there were so many jalapeño peppers.
We have plenty of canned tomato salsa on our storage shelves in the basement. The freezer is filled with containers of salsa verde and green chile sauce. There are also plenty of freezer bags filled with sliced sweet peppers and whole jalapeños to use as needed in recipes through the winter months.
I decided to try making some hot pepper sauce out of the bonus jalapeño harvest. I am so glad I did. It tastes amazing!
How to Make Roasted Hot Sauce
You can make a roasted hot sauce with any type of chili peppers or a mix of peppers. Just be warned, if you combine red and green peppers, you’ll end up with a rather brown sauce. Still tasty, but it may not look very appealing.
Jalapeños are a medium heat chili pepper, so this hot sauce is not overly hot. Removing the seeds will keep the hot sauce on the medium-hot side. Include the seeds if you like it hot. Be sure to wear gloves when working with hot peppers.
Skip down to the bottom of this post for the full recipe.
Step 1: Prepare the Ingredients
Wash the jalapeño peppers well under clean running water and place on a kitchen towel to air dry.
While wearing gloves, cut off the tops, slice the chiles in half, and remove the seeds and membrane. Place the peppers into a roasting pan lightly oiled or lined with parchment paper to prevent sticking. Peel and roughly chop the onions and garlic and add to the roasting pan.
Step 2: Roast the Vegetables
Place the pan into a preheated oven, and roast until the vegetables are soft. Stir part way through so the vegetables cook evenly. Remove the pan from the oven and let it cool for 5-10 minutes.
Step 3: Puree into a Sauce
Add the vegetables to a food processor or blender. Add the red wine vinegar, lime juice, water, and a dash of salt and pepper. Puree until smooth.
Step 4: Store and Enjoy
Transfer the hot sauce to a glass bottle or canning jar. Store in the refrigerator for up to 4 weeks or freeze for longer storage. Makes about one cup.
Add a few drops of hot pepper sauce to soups, chilies, stir fry, or anything that needs an extra kick.
- Add a few drops of hot pepper sauce to soups, chilies, stir fry, or anything that needs an extra kick.
- Enjoy a dash of with your morning scrambled eggs.
- Substitute hot sauce for ketchup on burgers and French fries.
- Drizzle hot pepper sauce on tacos, fajitas, or any of your favorite Mexican foods.
Roasted Red Jalapeño Hot Sauce Recipe
Ingredients
- 1/2 pound red jalapeño peppers (about 5-6) seeded and cut in half (wear gloves)
- 1 small onion, peeled and chopped
- 2 cloves garlic, chopped
- 1/2 cup water
- 2 tablespoons red wine vinegar
- 1 teaspoon lime juice
- salt and pepper to taste
Instructions
- Preheat oven to 425˚F.
- Add the jalapeños, onion, and garlic to a roasting pan.
- Roast in a preheated oven until the vegetables are soft, about 30 minutes. Stir half way through so the vegetables cook evenly. Remove the pan from the oven and let it cool for 5-10 minutes.
- Add the vegetables to a food processor or blender. Add the red wine vinegar, lime juice, water, and a dash of salt and pepper. Puree until smooth.
- Transfer the hot sauce to a glass bottle or canning jar. Store in the refrigerator for up to 4 weeks or freeze for longer storage. Makes about one cup.
Nutrition
Other Ways to Preserve Jalapeño Peppers:
- Pickled Jalapeño Pepper Rings Canning Recipe
- Tomato Jalapeño Salsa Canning Recipe
- 3 Ways to Preserve Peppers
- Roasted Tomatillo Salsa Verde for Canning
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Thank you for this recipe! I follow it exactly (though I multiply it to make a large batch) but instead of roasting, I put it in my smoker for about an hour. Everyone that’s tried it loves it.
Vicki, Thank you so much for your feedback! I love the idea of smoking the peppers instead of roasting them—that must add a fantastic depth of flavor. I’m so glad that everyone is enjoying the sauce! Thanks again for sharing your tip! 😊
Thankyou for this recipe. I learned a lot by roasting them first. I found this recipe too mild, so when I blitzed it in 2 x batches, I just added the seeds back in. I reheated it to bottle it hot and added seasoning then (salt, pepper, more vinegar and brown sugar). My jalapenos have this recipe a beautiful capsicum note, like romesco sauce. I tossed it with prawns on my pizza and it was delicious. This sauce would work great over pasta, gnocchi etc, as it does really resemble a pasta / pizza sauce (for me). A great base recipe that could also incorporate a herb or two as well. Thankyou.
Ozashk, Thank you for trying out the recipe and sharing your feedback! I’m glad to hear that you found roasting the jalapenos first helpful and that you were able to adjust the seasoning and spice level to your preference. Using it as a sauce for pizza with prawns sounds absolutely delicious! Your idea of incorporating herbs into the sauce is fantastic and could definitely add even more depth of flavor. I appreciate your kind words and hope you continue to enjoy experimenting with different variations of the recipe!
Do you think it could be canned by doing a water bath?
Cathy, No, this is not a recipe that is safe for canning. You can freeze it though.
Hi Rachel, could you please mention the reason? I’m new to preserving. Thankyou.
Ozashk, Of course! This Roasted Red Jalapeno Hot Sauce recipe is not a canning recipe. It is meant to be prepared and enjoyed fresh. Freezing the sauce is a safe way to preserve a larger batch for long-term preservation.
When it comes to canning foods, it’s crucial to follow scientifically tested canning recipes from reputable sources to prevent the risk of botulism and other foodborne illnesses. If you want to learn more about home canning, this article is a great place to start: 6 Tips to Prepare for Canning Season. It includes a list of books and online canning recipes from reputable sources. I hope this helps.
This is a great base recipe, and wonderful to customize. I left most of the seeds in and it was wicked hot. I balanced out some of the heat with a hint of brown sugar at the end. Turned out perfect! Thanks for helping me use up my end of the season harvest!
I’m so glad I came across this recipe! I canned 8 jars cowboy candy, and 4 of them have to be used for something (long story) and I’m going to use your recipe for this hot sauce (using strained cowboy candy peppers) and freeze it. Then I’m going to freeze the left over syrup for later use for marinades or whatever. Thank you for the recipe!
I made this with and without seeds for mild and hot. EXCELLENT! Froze some too!
I am so glad you enjoyed the recipe! It is such a great way to use up a lot of Jalapeño peppers.
I have also prepared an almost similar looking sauce using “Chalayan” peppers which are 3-4 inches long, and of bright red colour,the colour is so good that miniature painting artists in Andhra Pradesh and Telangana states of India use the colour of peppers in paints. Moreover, the peppers are not as hot, some are very mild.u
WOW!
What a great post!
This year I grew so many Jalapeno’s I didn’t know what to do with them. We smoked some to make Chipotle.
Thanks for the recipe.
Johnny R
Johnny, This seemed like a good year for jalapeño peppers. I am glad you enjoyed the recipe. You can also freeze jalapeño peppers whole if you still have extras.