How to Make Your Own Green Hot Sauce

Published on Friday, July 30, 2010, by CHOW Video Team / Edit Post

How to Make Your Own Green Hot Sauce

Blogger Adrienne Capps shares her recipe for making a house hot sauce.

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  • Thanks, folks, for all the comments and interest!

    Kimberincali, my suggestion to tame it down would be simply to reduce the number of jalapenos next time. I was thinking maybe about shortening or lengthening the the process. My boyfriend, who is the main consumer of the hot sauce, says the sauce gets more mellow over time - so perhaps after 4 weeks in the cabinet put it in the fridge for a week...+READ

    Thanks, folks, for all the comments and interest!

    Kimberincali, my suggestion to tame it down would be simply to reduce the number of jalapenos next time. I was thinking maybe about shortening or lengthening the the process. My boyfriend, who is the main consumer of the hot sauce, says the sauce gets more mellow over time - so perhaps after 4 weeks in the cabinet put it in the fridge for a week or two.

    To fix a current batch I would just add less to a recipe or mix with other similarly flavored sauces like a mild salsa or guacamole to thin it out.

    As far as how long it lasts, I'd say a month in the fridge is about right. It's hard to tell because in my house it never lasts that long!

    Hmmm, I'm not sure what went wrong Wardfab, but I would say mine stays bubbly for quite a long time - even after a month in the cabinet. How did you know it was spoiled?

    Hope that helps. Let me know what other questions you have!

    Best regards,
    Adrienne Capps
    Vegetarianized.com-COLLAPSE

  • We usually do something similar, but with tomatillos (small green tomatoes), vinegar, garlic, some jalepenos, etc. This seems like it would be way too spicy

  • Commentmy brother and i have both made this sauce and have not luck with it. He made a quart size jar used rice wine vinegar and it did not work so we figured it was in the vinegar not high enough acidity level so i made two 44oz size jars used regular white vinegar and the first jar went bad(bubbly spoiled) in 1 week or so and the second jar just went bad after 2 1/2 weeks i followed the recipe...+READ

    Commentmy brother and i have both made this sauce and have not luck with it. He made a quart size jar used rice wine vinegar and it did not work so we figured it was in the vinegar not high enough acidity level so i made two 44oz size jars used regular white vinegar and the first jar went bad(bubbly spoiled) in 1 week or so and the second jar just went bad after 2 1/2 weeks i followed the recipe to the tee can you tell me why you think this happened or perhaps what i may have done wrong? thanks for the help-COLLAPSE

  • WHOA.... This sauce is GREAT, but boy is it HOT... and I LOVE hot, and this is the first time I have ever said that something was too hot. I love the flavor, and hate to throw it out and waste the last 30 days. Any suggestions of how to tame it down a bit? Also, how long will it last it the fridge? Thanks!

  • Adrienne - please answer reader questions and please put a way to print recipes on your site without the photos. Thanks.

  • Just wanted to add this comment after doing some additional research: in fact, it's low acid environments that can cause botulism, not high. Read here: "Foodborne botulism has more frequently been from home-canned foods with low acid content, such as carrot juice, asparagus, green beans, beets, and corn. Other sources of infection include garlic or herbs[9] stored covered in oil without...+READ

    Just wanted to add this comment after doing some additional research: in fact, it's low acid environments that can cause botulism, not high. Read here: "Foodborne botulism has more frequently been from home-canned foods with low acid content, such as carrot juice, asparagus, green beans, beets, and corn. Other sources of infection include garlic or herbs[9] stored covered in oil without acidification."-COLLAPSE

  • Thanks for all the notes! I have never had a problem with this recipe and have been making it for well more than five years. I'm not a canning expert, and I do can lots of other things as well, but my understanding is the vinegar and salt content preserves the safety of the hot sauce. Hope that helps.

    Regards,
    Adrienne D. Capps
    Vegetarianized.com

  • Can I add CILANTRO to this recipe? Or should I wait a month, until the sauce is done?

  • I get irritated by people who are hypersensitive to health concerns regarding food, but in this case, I am afraid I am one of them. If you put raw jalapenos in a dark cupboard for a month to ferment, isn't the chance of developing botulism high--especially because botulina prefer an acidic environment?

  • What happens if you use red jalapenos? It it just hotter? I imagine it doesn't look as nice either maybe.

  • For your convenience, here is the recipe:
    2 lb. fresh jalapenos, remove tops
    3 c. white vinegar
    2 cloves garlic
    2 tsp salt
    Blend. Store in cool, dark place for one month (!).

    Hmmm.