Green Jalapeño Hot Sauce

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  • 20 jalapenos, stemmed and cut crosswise into 1/8-inch slices
  • 3 cloves sliced garlic
  • 1 large sliced onion
  • 2 teaspoons salt to taste
  • 1 teaspoon MCT oil or vegtable oil
  • 2 cups water
  • 3/4 cup distilled white vinegar


  • Combine the jalapeños, garlic, onions, salt, and oil in a nonreactive saucepan over high heat. Sauté for 3 minutes. Add the water and continue to simmer, stirring often, for about 20 minutes. Remove from the heat and allow to steep until mixture comes to room temperature.

  • In a food processor, puree the mixture for 15 seconds, or until smooth. With the processor running, pour the vinegar through the feed tube in a steady stream. Pour into a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate.

  • Let age for at least 2 weeks before using. Can be stored in the refrigerator up to 6 months.

  • Recipe modified from Emeril’s version.