Homemade Hot Sauce.
Made from roasted red jalapenos AND bell peppers for maximum flavor.
Let’s do this!
I love trying out new hot sauces- much to the chagrin of my spice-averse husband- and usually have at least three or four different bottles in the fridge at all times.
It’s not just heat I’m after- it’s the combination of different spices, acidity levels, herbs, and a little salty kick that I just can’t get enough of.
So, for Day 6 of Homemade Holiday Gifts Week, I’m sharing this simple, Roasted Jalapeno Hot Sauce.
Made with just 10 ingredients in 45 minutes or less!
Both hot and sweet peppers get roasted in the oven with onion and garlic until everything is tender, caramelized, and slightly charred. Then, all that flavor goes straight into your food processor with lime juice, apple cider vinegar, a drizzle of honey, and plenty of salt.
Blend it up until it’s thick and creamy, and you have your very own homemade hot sauce, perfect for gifting to all the heat-loving fools in your life.
I hope you all love this hot sauce! It’s:
A teeny tiny bit sweet (almost unnoticeably so- just enough to slightly tame all that spice)
& Full of roasted flavors.
Tuck little hot sauce jars full of this fiery goodness into stockings to add a little bit of spice to everyone’s life, or fill up bigger mason jars for the people in your life who are serious about their hot sauce and would likely go through a little jar in a day or two.
If you make this recipe, let me know how it turns out! Leave a comment below, or take a picture and tag me on Instagram so I can see all your homemade gifts in action!
Stay tuned tomorrow for my very last brand new homemade gift recipe, as well as my roundup of homemade gift ideas on Monday December 18th!
- 24 small red jalapeno peppers
- 2 large red bell peppers
- 1 large red onion
- 1 whole bulb/head of garlic (yes, the entire thing)
- 1 Tablespoon olive oil
- 1 cup apple cider or red wine vinegar
- 2 limes
- 1 Tablespoon honey or maple syrup
- 2 teaspoons salt
- 1/2 cup water (optional, to thin)
- 1. Preheat oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper.
- 2. Place the jalapenos onto the pan whole. Then, cut the bell peppers into quarters (removing and discarding the stem and seeds) and add them to the pan. Peel and cut the onion into 8 pieces, and cut the entire bulb of garlic in half crosswise, so that all the cloves of garlic get cut in half. Add them both the sheet pan as well.
- 3. Drizzle the vegetables with olive oil, and roast for 25 minutes. Then, turn the oven to BROIL and continue cooking for another 5 minutes, or until the peppers are slightly charred.
- 4. When the roasted vegetables are cool enough to handle, squeeze the garlic cloves out of the skin (discard the skin), and pull the tops off of the jalapenos. If desired, you can also squeeze each jalapeno to remove some of the seeds, or use a small spoon to scrape them out (thus making for a less fiery hot sauce). Then, scoop all the roasted veg into the bowl of a food processor, add all remaining ingredients, and blend until completely smooth.
- 5. Depending on the water content of your peppers, your hot sauce could be a little too thick at this point. If desired, add up to 1/2 cup of water and blend again, to thin slightly. Since this hot sauce is so potent and full of roasted vegetables, adding the water won't significantly dilute it's flavor.
- 6. Pour hot sauce into jars, and transfer to the fridge for long term storage (up to 6 months). Because of the high acidity of this hot sauce, it technically could be stored at room temperature, so feel free to gift these at room temperature with instructions to store it in the fridge.
- This recipe yields approximately 3 cups of hot sauce.