Jalapeno and Habanero Sauce

We have small raised gardens in our back yard. We plant tomatoes in one. We have a few heirloom varieties and a couple hybrid types. If you aren’t familiar with what an heirloom tomato is, it means that it isn’t a hybrid. What’s a hybrid you ask? A hybrid, tomato in this case, is bred for certain characteristics, i.e. visual appeal, disease resistance, taste, shelf life. The list goes on. Heirloom tomatoes are grown from seed that hasn’t been cross pollinated from other tomato plants. The colors typically aren’t uniform, the taste is a bit sweeter, and the shelf life is very short. Now the title of this isn’t tomato sauce because we have had a very wet summer and my tomatoes grew to fast and most of them split or rotted on the plant.

In the other bed we raised jalapeño, habanero, our beast of a rosemary plant, basil, strawberry, and green beans. The tomatoes didn’t do well but Jalapeños and Habaneros on the other hand thrived. We have had so many peppers in some cases the bushes were falling over. We have enjoyed pickled, sauced, and raw peppers all summer. There are still peppers on the plants as I type this. So our favorite way to deal with all the peppers…besides cream cheese bacon jalapeño poppers (recipe for another day)…is to sauce them.

Pepper Sauce

  • Difficulty: easy
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Homemade Pepper Sauce from your Garden or Farmer's Market

Make this recipe in a well ventilated area. When cooking peppers the oils are released and can burn eyes and nose and could cause breathing problems. We cooked it outside for this reason.**


  • 20 Jalapeños or pepper of your choice
  • 1/2 large white onion
  • 1 to 2 Tbsp of cooking oil
  • 2-3 cups of water
  • 1/4-3/4 cup of white vinegar (I prefer to half this total between white wine and red wine)
  • salt to taste


  1. slice jalapeños in to rings, do not de-seed or cut out the membrane
  2. slice the onion thinly
  3. mince the garlic
  4. in a cast iron pot heat your oil on a medium high setting
  5. toss jalapeños, onion, and garlic in oil
  6. sauté for 2 – 4 minutes
  7. add salt (we use kosher)
  8. add water and bring to a boil for only 1 minute
  9. reduce heat and simmer for 20 minutes
  10. using a slotted spoon remove peppers, onions, and garlic and add to a blender or food processor
  11. Add a pinch of salt, slow pour some of your vinegar and blend then pour the rest and blend more. Checking for salt as you go.
  12. 12.pour in to canning jar for storage in a refrigerator up to 6 months

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