Hot sauce is a staple for me. I’m always adding it to something. I also like a variety of hot sauces so I came up with this Pickled Jalapeño Hot Sauce. It’s an easy recipe that is full of flavor and lasts for weeks in the fridge.
Pickled Jalapeño Hot Sauce
For this recipe, jarred jalapeños are used instead of fresh, along with other familiar hot sauce ingredients. This inexpensive green hot sauce is not only hot and spicy, but flavorful. While it pairs well with your Mexican favorites like tacos and nachos, it also adds a kick to eggs, wings, sandwiches, or almost anything else you can think of.
Pickled Jalapeño Hot Sauce Recipe Tips
Brine is Salty – The jalapeño brine is salty. Adjust the brine amount along with the vinegar and water and adjust the recipe to what you like.
Xanthan Gum – The xanthan gum is optional but I really like the way it keeps the sauce emulsified and velvety. You can find xanthan gum in major grocery stores as well as online.
Immersion Blender – I use my immersion blender once a month or so and find it to be a useful small appliance. I really like being able to blend right in the pot or pan. If you don’t have an immersion blender, a traditional blender will work just fine for this recipe.
Storing the Sauce – I started using squeeze bottles for storing sauces like this one, as well as for ingredients like oil and condiments. The bottles make it easy for storage and dispensing.
Let’s face it, if you love hot sauces, you probably have a few different store bought bottles in the fridge. Give this Pickled Jalapeño Hot Sauce a try even if you’ve never made your own hot sauce. I think you’ll find this a tasty option that rivals the bottles in your fridge.
Find more gluten free videos and recipes on YouTube and Pinterest.
More Gluten Free Mexican Inspired Recipes
Pickled Jalapeños – Canning Hot and Spicy Jalapeños or other Mexican peppers is one of my favorite things to do with my summer harvest. This Pickled Peppers recipe is great for beginners
Cayenne Pepper Sauce – This is a great recipe for using those spicy garden peppers. It’s perfect for Chicken wings, on top of eggs, on your favorite Mexican food and more!
Gluten Free Fajita Seasoning – Gluten Free spice mixes are expensive and can be difficult to locate in stores. Making your own Fajita Seasoning is affordable and easy.
Restaurant Style Salsa Using Canned Tomatoes – This Homemade Salsa Recipe uses canned tomatoes and is similar to a restaurant style salsa. It is totally customizable from the heat level you like to what type of onion you use.
Chunky Guacamole – The best recipe for guacamole is a chunky guacamole. Smooth and creamy avocados get blended with tomato, jalapeño, and onion for the perfect texture
Pickled Jalapeño Hot Sauce
Ingredients
- 1 Tbs. Canola or Olive Oil
- 1 12 oz Jar Jalapeño Peppers, Drained with Brine Reserved
- ½ Small Onion
- 2 Garlic Cloves
- 3/4 Cup Jalapeño Brine with White Vinegar Added To Brine If Needed To Make ¾ Cup
- 1/2 Cup Water
- 1 Lime Juiced
- ½ – 1 tsp Oregano
- ¼ tsp Cumin
- Black Pepper
- 8-10 Cilantro Sprigs
- Freshly Cracked Black Pepper
- 1/8-1/4 tsp. Xanthan Gum
Instructions
- Drain jalapeños, reserving brine.
- Add oil to small pan over medium heat.
- Add chopped onion and sauté 5 minutes or so until soft
- Once the onion has softened add garlic, jalapeños, oregano, cumin, and black pepper.
- Add 3/4 cup brine and 1/2 cup water. Bring to a simmer.
- Once the mixture starts to simmer remove from the heat.
- If using an immersion blender, add 8-10 sprigs cilantro and the juice of 1 lime to the and blend thoroughly. If using a blender, carefully transfer mix to a blender, add remaining ingredients and blend.
- Once blended, add xanthan gum, if using and blend again and pour into mason jar or squeeze bottle and cool.
- Store covered in the refrigerator.
- Sauce will last for about a month in the refrigerator.
Video
Notes
- Brine is Salty – The jalapeño brine is salty. Adjust the brine amount along with the vinegar and water and adjust the recipe to what you like.
- Xanthan Gum – The xanthan gum is optional but I really like the way it keeps the sauce emulsified and velvety. You can find xanthan gum in major grocery stores as well as online.
- Immersion Blender – I use my immersion blender once a month or so and find it to be a useful small appliance. I really like being able to blend right in the pot or pan. If you don’t have an immersion blender, a traditional blender will work just fine for this recipe.
- Storing the Sauce – I started using squeeze bottles for storing sauces like this one, as well as for ingredients like oil and condiments. The bottles make it easy for storage and dispensing.
