Our garden put out a ton of jalapenos and we accidentally let them go until they turned very red but it gave them a spicy and sweet profile! Tommy found this recipe for homemade hot sauce and it turned out amazing! We ran out of red wine vinegar so we used apple cider vinegar and skipped peeling the skins because that sounded very not fun and it still turned out wonderful! We plan to put this on just about everything.

Roasted Red Jalapeño Hot Sauce

Recipe inspired by Mike Hultquist | Chili Pepper Madness
Original Recipe

Ingredients

• 10–12 red jalapeño peppers

• 1 small yellow onion, chopped

• 3–4 garlic cloves, chopped

• 1 cup tomato sauce

• ½ cup red wine vinegar

• 1 tablespoon lemon juice

• 1 teaspoon salt

• 1–2 teaspoons olive oil
  
  

Instructions

Step 1: Roast the peppers

• Preheat your oven to 350°F (175°C).

• Slice the jalapeños in half and remove the stems.

• Place them cut-side down on a lightly oiled baking sheet and roast until the skins are blistered, about 20–25 minutes.

• Cover with foil or a clean kitchen towel for a few minutes, then peel off the skins (Tommy was too lazy to peel off the skins and it still turned out fab!)
  
  

Step 2: Cook the onions and garlic

• In a small pan, heat olive oil over medium heat.

• Cook the onion and garlic until soft and fragrant, around 5 minutes.
  
  

Step 3: Blend the sauce

• Add the roasted peppers, sautéed onion and garlic, tomato sauce, vinegar, lemon juice, and salt to a blender or food processor.

• Blend until smooth. For a thicker sauce, you can use a food mill instead.
  
  

Step 4: Taste and adjust

• Check the flavor and adjust salt, vinegar, or water to reach your preferred taste and consistency.

• Store in a sealed jar in the fridge. The sauce keeps well for several months.
  
  

Tips & Notes

• Always wear gloves when handling hot peppers to protect your hands.

• Use this sauce to spice up tacos, grilled meats, or dips.

• If you like a thinner sauce, add a little water or extra vinegar while blending.