Mexican Hot Sauce Recipe Jalapeno

Experience the vibrant flavors of Roasted Red Jalapeno Pepper Hot Sauce, a staple that will elevate your culinary creations. This hot sauce blends the smoky sweetness of roasted jalapenos with the perfect balance of heat, making it a versatile condiment for sauces, marinades, or drizzling over your favorite dishes. Below you will find a detailed recipe to make your own batch of this delicious hot sauce.

Roasted Red Jalapeno Pepper Hot Sauce

In this recipe, roasting the jalapenos enhances their natural flavor and adds a subtle smokiness that elevates the sauce. Pair it with grilled meats, tacos, or simply enjoy it with chips!

Roasted Red Jalapeno Pepper Hot Sauce ### Ingredients:

10 red jalapeño peppers
2 tablespoons olive oil
4 cloves garlic, minced
1 cup white vinegar
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon ground cumin
Juice of 1 lime

Instructions:

Preheat your oven to 400°F (200°C).
Wash and dry the jalapeño peppers. Place them on a baking sheet and drizzle with olive oil.
Roast the jalapeños in the oven for about 20-25 minutes, or until the skins are blistered and charred. Be sure to turn them halfway through for even roasting.
Once roasted, remove the peppers from the oven and let them cool for a few minutes. After cooling, remove the stems and seeds, if desired, for a milder flavor.
In a blender, combine the roasted jalapeños, garlic, white vinegar, salt, sugar, cumin, and lime juice. Blend until smooth. If you prefer a thinner sauce, you can add a little water to reach your desired consistency.
Taste the sauce and adjust the seasoning if necessary. You may want to add more salt, sugar, or vinegar based on your flavor preference.
Transfer the sauce to a clean glass jar or bottle and store it in the refrigerator. Allow it to sit for a day for the flavors to meld before using.

Enjoy this homemade Roasted Red Jalapeno Pepper Hot Sauce as a bold complement to your favorite meals. It’s perfect for any occasion and will add a delightful kick to your dining experience.