Jalapeno Hot Sauce

Made the recipe exactly as stated and it is amazing. Spicy hot, and the perfect consistency for use. Gonna make more when I get to.

With the mix reviews I’m so happy I followed the recipe to a T. It was awesome! Picked 2 gallons of jalapeños from my garden. Making this for all friends and neighbors! Thank you for a great easy recipe!

Omg Lyons sauce burned my lips. I mean burned my lips and blurred my vision. It made my day. Sweat and he loved it. Followed recipe but halved the vinegar like others said. I used hot banana peppers

I've made this recipe a couple of times with peppers from the same two plants with wildly different results. I used a standard jalapeño and a mucho nacho jalapeño plant. The heat is directly related to your peppers and how you care for your plants! Stressed plants ( of any pepper variety) will produce hotter peppers. I got slack in my watering late in the season and subsequently the latest batch of sauce ( using an equal weight of peppers from each) is much hotter than the sauce I made early in the season with daily watering. This recipe is a rip on a big E recipe. The 1 cup of vinegar makes it RIGHT, but you must let it set for at least 2 weeks. Sure you can add sweetener and reduce vinegar if you plan to use immediately. Hope you find this helpful if making for the first time. My biggest recommendation is to let it Rest! 2 weeks, it's worth it!

Edit 12/08/23 I've been making this recipe lately just the way the original recipe was posted. I also have canned quiet a few jars. Once the sauce sits a while the the vinegar mellows out the flavor is amazing!!........................................................... (My original post from 2019) I add two Carolina Reapers and two Ghost Peppers to this recipe, two tablespoons sugar. I cut the vinegar by a third. I doubled the garlic added red pepper flakes, black pepper. This year I had some cilantro fixing to go bad so I added it..wow. added a splash of Fish Sauce also. I have been making this recipe for years now. It comes out awesome!!

I used ripe (red) jalapenos, and I removed most of the seeds. Just the right amount of heat for me. I also cut back on the vinegar to 1/2 cup. My only complaint is that the recipe indicates the number of jalapenos; the problem is that the jalapenos from my garden vary in size, so total weight would have been helpful.

We listener to others and backed off the vinegar and added a little sugar. In the future, we will to add sugar and will add back in the vinegar...it came out a little sweet and a little thick, but very good. We had jalapeños and anaheims from the garden.