Jenny Hot Sauce (homemade Green Tabasco)

Are you looking for a little heat in your life?

Need to spice up your long winter nights with a little kick?

Jenny Hot Sauce is your answer!

Beautiful fruit and veggies are tough to find at this time of year.  But the bin of jalapenos always seems to be bright, green and shiny… and CHEAP.

I pay anywhere from 10 to 20 cents per jalapeno pepper, and get about 1 ounce of Jenny Hot Sauce per pepper I use.  That’s 20 cents per ounce, max!

On the other hand, Green Tabasco sauce is 70-90 cents per ounce.  And it’s not as fresh, and I don’t control the ingredients.   And I end up with yet another package to recycle.

Jenny Hot Sauce, as it’s been named at our house, is too easy to make.

1.  Destem the peppers (and, if you wish – as I do – to keep the heat palatable, take out the seeds).

I put the peppers in water to clean them off just a bit, as shown on the right.

For gosh’s sake, don’t touch your eyeball.  Your fingers have some jalapeno hot oil on them at this point, and itching your eye is not a good idea!

(or you can wear gloves and be completely safe).

2.  Put your peppers in the blender.

3.  Add vinegar to almost cover the peppers (3/4 should be covered.)  Add some salt to taste.

4.  Chop, and then liquefy, the peppers.

Note 9/14/11: I also add garlic cloves to this step, which gives the sauce some tangy garlic goodness.

5.  Put the mixture in a small saucepan, bring to a boil, and then reduce heat to low.

Simmer until the mixture is at your desired consistency, about an hour or so.  Stir occasionally.

6.  Cool down in the sauce pan.  Add back into the blender, and liquefy to desired consistency.

Be sure to leave the lid ajar in case the hot sauce is still, ahem, hot (you know, temperature hot – not spicy hot).

Pour into a clean jar.  I use a cleaned olive oil glass bottle.  Don’t put the lid on until the sauce is completely cooled.

Store in the refrigerator, and it will keep for a couple of months.

There you go – Jenny Hot Sauce, at a fraction of the price, with much better, fresher flavor!

Let me know if you experiement with this one— did you add herbs, use different peppers, etc that made it better?   In spring, will you be growing your own peppers to make a special blend?

Life is better when it’s HOT!

19 comments to Jenny Hot Sauce (homemade Green Tabasco)

  • Michael

    I tried it with balsamic vinegar and Serrano peppers… bad idea. But if you do it with Jalapeno peppers and spirit vinegar as indicated it makes a wonderful hot sauce.

    Thanks for the great recipe:-)

    • Michael- glad you enjoyed the hot sauce! I also enjoyed mixing in some habaneros into my normal mix of jalapenos and white vinegar~ added some extra kick. Thanks for the tip on the serranos & balsamic- proof positive that experimentation is a great teacher on flavor profiles.

  • I used a blend of hot green peppers from eastern Washington state.Garlic,oregano,cumin,kosher salt,2 lemons/juice,orange blossom honey from Mexico,rice wine vinegar.I Strained the blended pulp and Called that “Thin”.I added a little more vinegar and corn starch and called that cut “Full Body” I did not take out the seeds to save prep time.All are muy picoso and I am going to try freezing one in a plastic tub.The one with the most honey is a devinekiller.

  • Tom

    I make it about the same way, except that I add 1/4 of an onion and a couple dashes of lime juice. I haven’t gotten it to taste exactly like the green Tabasco sauce, but it’s still pretty tasty.

  • nate

    I’m looking for the Tabasco texture… You know liquid hot. With a green Verde style. Any clews?

    • Hello Nate,
      You may need to process your hot sauce using a Vita Mix or other more powerful blender if you are looking for a very liquid texture. For me, I prefer a bit of texture so I use my food processor and while the result is not perfectly smooth, it’s perfect for me!

    • JPP

      You may want to try going off the actual Green Tabasco ingredient list. If your goal is to make a copycat version. It the texture is what you are wanting, I wanted to point out that there is cornstarch in the ingredients list.

      Great to hear everyone else’s experience. I’m going to attempt to just completely make the recipe as close to the original as I can. Then experiment with new versions of it. Thanks for the post!

  • Rebecca

    Any specific kind of vinegar? Will regular, cheap, white vinegar do or should I be using something fancier?

    Also, has anyone tried straining through a cheesecloth to get that more liquid-y texture?

  • laura A O'Toole

    Can you water bath the bottle so you can store in cabinet or to mail as a gift?

    • Hi Laura, thanks for the question! I can tomatoes. Because my hot sauce has a high level of vinegar (acidity), it is safe to can using a similar process. I use the local University Extension website as a guide for water bath timing and instruction. If you are from Minnesota, it’s the U of M extension that is my regular go-to!

  • Brian Edward Croner

    Jenny- your recipe is simple and elegant. I got some jalapeño chilis at Sprouts for $0.99 per pound. Just as you said, I chopped the stems off and removed the seedy flesh inside. Then I added chopped garlic cloves, salt, and vinegar. A few years ago I recognized the value of a Blendtec blender, so when their flagship model was on sale at Costco, I went ahead and bought it. So with this I made a smoothie out of these ingredients, then poured the liquid into a small pot. I looked up the ingredients for the Green Tabasco online, and it has a certain amount of cornstarch, so I added a little bit of that. It’s still cooking, but I’ve tasted it, and it looks and tastes perhaps as good as the real thing. The whole purpose of this was to get a fresh green jalapeño hot sauce for my morning sausage omelette, because the Louisiana Gem stuff from the dollar store is no longer available. Girl, you hooked me up with like $20 worth of Green Tabasco for just $2 worth of ingredients and what has been my pleasure to expand my culinary experiences deeper into the world of sauce making. Bravo, Jenny.

    • Brian, Bravo! You’ve learned one of my secrets to cooking without a recipe: look at the label of a product you are inspired by, and use that as inspiration for your own concoction. You are on your way to another secret as well: understanding how ingredients function (cornstarch is a thickener, for example) and using it (or not, in my case) to achieve your desired results. Keep cooking!

    • JPP

      Good job, Brian!!! Loved your post.

  • Mary

    I just made a batch… Added garlic and dill. Also added a little cornstarch just cause😁. It turned out perfect.

  • bbudd

    I just de-stem the peppers-leave seeds and membrane in(but I like the heat)
    Been fermenting in glass jars for a minimum of 1 month-usually with a peice of oak wood(scorched)
    That gives in the “aged in oad” flavor
    Can optionally add any type of fruit you like after fermentation(I have tried passionfruit,mango,onion,garlic-all good
    Finally heat and simmer then cool and strain thru cheesecloth
    Must have 20 kinds of hotsauce -differen flavors-different uses

  • Rich Walkden

    Wonderful community of posts… I’ve made mine benefiting from all the above posts and included onion and dill which is a “magic ingredient”. My hands are burning following the exercise so I would advise gloves.
    Thanks a million.

  • Just tried this recipe,….had an abundance of jalapeños from garden , so I seeded and blended with
    vinager , salt, cornstarch, dried onion flakes, garlic, and a bit of sugar….simmered 1 1/2 hrs…and WOW!!! even better than store bought…..instead of going back into blender, I used my hand stick blender a few times while simmering and got the perfect consistency ….used tonight with Mexican
    omelets and nachos , and guests thought it was the REAL THING !!
    Thank you so much for your recipe and for Brian’s feed back …….have a large bag of garden jalapeños
    in the freezer for the next batch this winter………….P.S. the house smelled like. a Mexican restaurant
    while it was cooking…an added bonus

  • KKL

    FYI the seeds do not contain the heat. Capsaisin, the chemical responsible for the heat is concentrated in the membrane surrounding the seeds, not in the seeds themselves. When removing the seeds, we tend to remove most of the membrane which is what actually reduces the heat. This leads to perpetuating the myth that the seeds are the cause of the heat. Its good to know this so you can make sure you get all that membrane out if you want less heat in your hot peppers.

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