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Jalapeño, garlic & cilantro
A green sauce with cilantro and cumin.
Adapted from Karen · Fresh Coast Eats. Source checked 2026-09-07.
Estimated yield: 20 US fl ozAbout 4 full 5-fl-oz bottles.Publisher’s original 1× yield: About 2½ cups. 1 US cup = 8 US fl oz. Actual yield varies; measure your finished sauce before filling.
Ingredients
- 2 tbspExtra-virgin olive oil
- 6 peppersLarge jalapeños
- 1 cupChopped sweet onion
- 3 clovesSliced garlic
- 2 tspWhite granulated sugar
- 1 tspSalt
- ½ tspCumin
- 1 cupWater
- ½ cupWhite vinegar
- ½ cupChopped fresh cilantro
Before you begin
- Choose an amount within any ingredient range shown. Keep that choice proportional when scaling.
- For fractional pepper or clove counts, use that portion of the ingredient. Pepper sizes vary; keep the original measures.
- These source-based adaptations and scaled batches have not been kitchen-tested by Hot Sauce Explorer.
Use the ingredient amounts above for one source-sized batch. Follow your blender’s temperature and fill limits.
Method
- Wash and dry jalapeños; discard stems and cut into one-inch pieces.
- Heat oil in a Dutch oven on medium-high. Soften peppers and onion for about 5 minutes.
- Cook garlic, cumin, salt and sugar for 1 minute.
- Add water; simmer 5 minutes. Remove from heat.
- Cool as your blender requires; pulse with vinegar and cilantro until smooth.
- Bottle or jar; refrigerate.
Storage
Refrigerate tightly closed for 1–2 weeks. For longer keeping, freeze in sealed, freezer-safe containers.
This builder does not establish shelf stability or a canning process. Keep the recipe author’s storage directions with your batch.
Original recipe: https://freshcoasteats.com/jalapeno-hot-sauce/