Homemade Bottled Mexican Hot Sauce

• servings: 2 items
• total time: 30 minutes

Ingredients

1 tablespoon vegetable oil

10 fresh green or red jalapeño peppers (about 2 cups slices)

2 cloves of fresh garlic (finely chopped)

1/4 cup diced onion

1/2 teaspoon salt

1 cup water

1/2 cup white vinegar

Directions

Gather the ingredients.

Heat vegetable oil over medium heat in a nonstick saucepan . Add sliced jalapeños, garlic, and onion; sauté, stirring frequently, for 5 to 10 minutes, until the onion is transparent, but not yet turning brown.

Add the water. When mixture comes to a boil, turn temperature down a bit and put the lid on the pan. Boil gently for about 15 minutes.

Remove the pan from heat, take the lid off, and allow everything to sit until cooled to room temperature.

Place the cooled jalapeño mixture in a blender and add the salt. Blend at medium speed for 1 minute. While the blender is still working, slowly pour in the vinegar.

Strain your hot sauce, then use a funnel to pour the sauce into a sterilized bottle with a tight lid. Refrigerate.

Nutrition

• Serving Size: 2 cups of sauce
• Calories: 216 kcal
• Total Fat: 14 g
• Saturated Fat: 1 g
• Unsaturated Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 648 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 5 g
• Total Sugars: 9 g
• Protein: 2 g