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Roasted Red Jalapeno Pepper Hot Sauce Recipe – Chili Pepper Madness



A homemade hot sauce recipe made with roasted red jalapeno peppers, garlic, tomato and red wine vinegar. This is one of the most addicting hot sauces I’ve ever made. Not too spicy, but just enough, and it goes with just about everything. A great table sauce. You can very easily adjust the thickness to your preference.

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don’t forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

Roasted Red Jalapeno Pepper Hot Sauce Recipe

Ingredients

1 pound red jalapeno peppers
1 medium yellow onion chopped (about 1 cup)
5 cloves garlic chopped
8 ounces tomato sauce
ÂĽ cup red wine vinegar
1 teaspoon lemon juice
Salt to taste

Instructions

Heat your oven to 350 degrees. Slice the jalapeno peppers in half lengthwise and remove the stems. Set them onto a lightly oiled baking sheet and bake 20-25 minutes, or until the skins blister.
Remove from heat and cover with aluminum foil or a towel to allow them to steam. Peel off the skins and discard.
Set the peppers into a food processor.
Heat a small pan to medium heat and add chopped onion and garlic with a splash of olive oil. Cook about 5 minutes to soften.
Add all remaining ingredients and heat through. Into the food processor they go.
Process the sauce until smooth. You can also use a food mill if you’d like your sauce to be thick and consistent.
Test for salt and serve!

Get the full recipe at https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/roasted-red-jalapeno-pepper-hot-sauce/

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don’t forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

9 Comments

  2. Frank Kolton

    This guy has a very well done website, a great resource for all things peppers and has some other related food recipes too, he also gladly answers people's questions. I just bottled up my first batch of hot sauce, a fermented red jalapeno Louisiana style sauce, it tasted even better than what I had hoped for, it put a big smile on my face, it's amazing how something so simple can bring so much joy. I used to go through a 5 oz. bottle of Tabasco sauce every 4 to 5 weeks, and that's just from using it homemade Mexican food, bloody marys, and eggs, I have a feeling my hot sauce intake is going to triple that now. I'm already planning my next batch, trying some minor additions and variations, but it's hard to imagine making anything better than what I just did. Thanks Mike!!!!!!!

  4. Punky H

    Would you have any recommendation for a garlic substitute? (I unfortunately can't have anything from the allium family) Thanks! Love your channel and emails!

  6. Francine Long

    I tried this recipe and me and my family liked it a lot. The hot sauce wasn't too hot, kind of on the level of Frank's Red Hot. It had a slight sweetness from the tomato sauce. However peeling the skins from the jalapenos was frustrating. It was hard to remove the skins and still keep most of the flesh. So I don't think I will be making it again.

  7. Troy G

    Can someone answer these questions?
    Does Roasting in the oven make the sauce hotter?
    Is roasting better then cooking on pan?

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