Jalapeno Sauce


For the sake of this post, I titled it, “Jalapeno Sauce” to avoid confusion and to prevent any love loss from Google search engines. What I really want to call this is:

Hallowpeenyo Soss

I think it reflects my silly personality and adds a catchy title, yes?

I’m not a fan of things that are too spicy. In fact, I shy away from things that are hot, because I really don’t like having heartburn or having flames shoot out of my ass, thankyouverymuch! You’re welcome for that visual. 

But, every once in a while, I crave something tangy with a little bit of a kick. This, “Soss” fits into that category nicely.

jalapeno sauce

I think the word, “Jalapeno,” strikes some fear in people, but it shouldn’t. You can always control the heat factor and when you do, what you get is a smooth, smokey flavor that can enhance any food.

Trust me.

Famous last words? Hardly. 

Of course, there are a vast array of jalapeno sauce recipes out there. I’ve played with some which were okay and turned my nose up to others. Some made me say, “That’s it?” Others made me hit the floor and curl up in the fetal position while wiping tears from my eyes.

Tired of not finding the perfect one, I made my own, which is something I should have done a long time ago, but I wasn’t very risky in the kitchen…not like I am now. 

If you are like me and not wild about anything too spicy, keep in mind that when you are slicing the jalapenos in half, remove the seeds and ribs (basically everything white). 

If however, you love the heat, just slice the pepper in half, leaving all the guts intact. 

You can also use any pepper you want if you don’t like Jalapenos. For example, I’d love to use Poblano Peppers for this recipe (after they’ve been slightly charred on the grill). Wouldn’t that create an awesome smokey flavor? The correct answer is YES, in case you were wondering. 

HINT: Add flavor to your mayonnaise and stir in a little sauce!

Let’s get to it!

Hallowpeenyo Soss
A tangy sauce with a light, spicy kick.
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Prep Time
20 min
Cook Time
25 min
Prep Time
20 min
Cook Time
25 min
  1. 1 tablespoon olive oil
  2. 15-20 fresh jalapeno peppers, halved
  3. 4 cloves of garlic, minced
  4. 1/2 large onion, diced
  5. 1 teaspoon sea salt
  6. 2 cups water
  7. 1 1/2 cups white vinegar
  1. Slice jalapenos in half. Remove seeds and ribs for mild flavor if needed. If you prefer the heat, leave the seeds and ribs.
  2. In a large saucepan, combine olive oil, jalapeno peppers, garlic, onion and salt; saute for 5 minutes. Add water and cook for an additional 20 minutes; stirring frequently. Remove from heat and allow to cool to room temperature.
  3. Go grab a tissue and step outside for some fresh air.
  4. Wipe tears and when family members laugh at you for being a wimp, tell them it's not the jalapenos making you cry...it's the ALLERGIES!
  5. When you stop coughing, go back inside and throw your tissue away.
  6. Transfer mixture to a food processor or blender. Puree until smooth. Keep processor/blender running and slowly add white vinegar.
  7. Pour into a sterilized jar with a tight lid.
  8. Keep refrigerated.
  9. Sauce will last for approximately 6 months.
  1. This "Soss" is great when splashed on a hamburger or as I mentioned, a little added to mayonnaise.
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  • Vashti Q-Vega

    Mmmm! I would eat this sauce as a dip with tortilla chips. You, in your amusing and witty way, taught me something new. I didn’t know that you can control the spiciness of the jalapeño by removing the insides! That’s great to know. Thanks for teaching me something new, and making me laugh at the same time. 😀

    • GKAdams

      It is a good dipping sauce, but great with other foods too! It doesn’t overpower other flavors at all.

  • Deb

    I’ll trust you that this won’t be too hot because I don’t like it when my mouth becomes a blow torch unless I have something that needs welding!

    • GKAdams

      It’s not too hot. Although, if I need some welding done, I know who to call and what to feed you!

  • Phil Holtberg

    I normally stay away from many hot sauces as I actually like to taste the food and not have my mouth on fire!

    • GKAdams

      The sauce I made it quite mild. Only a little kick…just enough to make you say, “wow.” It won’t make you cry.

  • Paula @ Vintage Kitchen

    I like spicy a lot, but my body isn´t of the same idea. So I use it sparingly. Mixing it with other sauces is the way to go. Just like sriracha.

    • GKAdams

      Really? I figured the Argentine’s weren’t fond of spicy foods/sauces. Huh. I learn something new every day. Or, maybe you’re just rare in that you like it.

      My body doesn’t like me eating spicy either! It likes to pay me back and it isn’t particularly nice about it. I get horrible heartburn!

  • Lucy Pireel

    Nom! :-) I am going to try this. Love Jalapenos and a bit of heat. The way you’ve presented the recipe does a lot to make it even more attractive. Great post! :-)

    • GKAdams

      You won’t regret it.

      • Lucy Pireel

        Off to get some Jalapenosssss. Vashti made me remember dipping tortilla chips is great!

  • http://www.foodieinwv.com/ Foodie in WV

    I love jalapenos :) This looks great, this is definitely something I would eat!

    • GKAdams

      Get to cookin’ then!

  • William Kendall

    I’m actually averse to something too spicy….

    • GKAdams

      A little kick every now and then is good for ya! 😉