Smoky Roasted Jalapeño & Fresh Cilantro Hot Sauce
A spicy, herbaceous, and smoky homemade hot sauce perfect for tacos, grilled meats, eggs, and everything in between.
This Smoky Roasted Jalapeño & Fresh Cilantro Hot Sauce brings the heat and flavor with roasted jalapeños, garlic, fresh cilantro, and tangy vinegar. It’s an easy blender sauce that’s bold, fresh, and customizable. Whether you’re a chili-head or just love bright, punchy condiments, this one will light up your meals.
Time Required
Prep Time: 10 minutes
Cook Time: 10–12 minutes (roasting)
Blend Time: 2 minutes
Total Time: ~25 minutes
Ingredients (Yields ~1½ cups hot sauce)
6–8 fresh jalapeños (for medium heat; use fewer for milder sauce)
1–2 serrano peppers (optional, for extra heat)
4 garlic cloves, unpeeled
½ cup packed fresh cilantro leaves and stems
¼ cup white vinegar (or apple cider vinegar for fruitier tang)
Juice of 1 lime
1 tbsp olive oil
½ tsp ground cumin
Salt, to taste (start with ½ tsp)
1–2 tbsp water, as needed to thin
Optional: 1 small roasted tomatillo or green bell pepper (for added body and balance)
Instructions
Roast the Jalapeños & Garlic
Preheat a dry skillet or grill pan over medium-high heat.
Add whole jalapeños, serranos (if using), and unpeeled garlic cloves.
Roast for 8–10 minutes, turning occasionally, until skins are blistered and blackened in spots. Garlic should be softened.
Steam and Peel (Optional)
Transfer roasted peppers to a bowl and cover with a plate or foil. Let steam for 5 minutes.
For a smoother sauce, peel off some of the blackened skin (optional for texture and appearance).
Blend the Sauce
Peel garlic.
Add roasted peppers, peeled garlic, cilantro, vinegar, lime juice, cumin, salt, and olive oil to a blender or food processor.
Blend until smooth. Add 1–2 tbsp water if needed to adjust consistency.
Taste and Adjust
Add more salt, lime juice, or vinegar to balance heat and acidity.
If it’s too spicy, blend in a roasted green bell pepper or more cilantro to mellow it out.
Store
Transfer to a clean jar or bottle. Store in the refrigerator for up to 2 weeks. Flavor improves after a day or two!
Top Tips for Success
Roast Until Charred for Max Flavor
Blistering the jalapeños and garlic creates a smoky depth. Don’t be afraid of a little blackened skin—it brings out bold roasted notes.
Leave or Remove Seeds Based on Heat Preference
Keep seeds and membranes for a hotter sauce. For milder heat, remove them after roasting before blending.
Use Fresh Cilantro Stems
The stems have tons of flavor and blend smoothly, so don’t waste them—toss them right in.
Thin to Desired Consistency
Add water 1 tablespoon at a time if you want a pourable hot sauce. For a thicker, spoonable version, use less.
Rest Before Serving
Let the sauce sit in the fridge for a few hours (or overnight). The flavors deepen and mellow, especially the garlic and vinegar.
Strain for a Silky Finish
For an ultra-smooth hot sauce, pass it through a fine-mesh strainer after blending.
Tasty Variations
Adjustable Heat Levels
Mild: Use only 4 jalapeños, remove all seeds and membranes. Add 1 roasted green bell pepper to mellow it out.
Medium: Use 6–8 jalapeños, some seeds in. Optional 1 serrano for a punch.
Hot: Add 2 serranos or 1 habanero (careful—habaneros will add fruity heat).
Smoky-Intense: Add a small chipotle in adobo for smoky heat and richness.
Green & Creamy Version
Add ½ ripe avocado or 2 tablespoons plain Greek yogurt for a creamy jalapeño-cilantro sauce—great for tacos and grain bowls.
Tomatillo Twist
Add 1–2 roasted tomatillos for tangy brightness and extra body. Pairs great with tacos, grilled chicken, or enchiladas.
Sweet & Spicy Tropical
Add ¼ cup fresh pineapple or mango chunks before blending for a sweet-hot island flavor.
Red Hot Version
Swap green chilies with roasted red Fresno chilies or red jalapeños and add a splash of tomato paste for a red chili version.
Garlic Bomb
Double the garlic and roast it until golden for a garlic-forward version—amazing as a dipping sauce or marinade base.
Q&A – Frequently Asked Questions
Q: How long does this hot sauce last?
A: It lasts up to 2 weeks in the refrigerator in an airtight jar. For longer shelf life, increase the vinegar slightly or freeze in small portions.
Q: Can I can or preserve this hot sauce?
A: This version is not designed for long-term canning due to the fresh cilantro and lower vinegar ratio. For shelf-stable canning, a tested acidic recipe is recommended.
Q: Is it very spicy?
A: It can be! Spice level depends on your jalapeños and whether you include seeds. You can adjust heat by using fewer peppers or blending with roasted bell pepper, tomatillo, or a splash of olive oil.
Q: Can I freeze it?
A: Yes! Freeze in ice cube trays or small containers and thaw as needed. The texture may thin slightly, but the flavor holds well.
Q: Can I use dried cilantro instead of fresh?
A: Fresh cilantro is best for flavor and texture. Dried won’t deliver the same brightness and may make the sauce taste dull or flat.
Q: What dishes pair well with it?
A: This sauce shines on:
Tacos, burritos, nachos
Grilled meats or seafood
Eggs (fried, scrambled, or in breakfast burritos)
Grain bowls, roasted veggies
As a dip or marinade base
Nutrition Information (Approx. per tablespoon)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 10–15 kcal |
| Fat | 1–1.5 g (from oil) |
| Carbohydrates | <1 g |
| Protein | 0 g |
| Fiber | 0.2 g |
| Sugar | <0.5 g |
| Sodium | ~50–80 mg |
Note: Values vary depending on number of peppers, vinegar used, and whether optional ingredients like tomatillo or sweet fruit are added.
Conclusion
The Smoky Roasted Jalapeño & Fresh Cilantro Hot Sauce is a spicy, herb-packed condiment that strikes the perfect balance of heat, freshness, and acidity. With just a handful of ingredients and under 30 minutes, you can create a sauce that elevates tacos, grilled meats, and veggies instantly. Whether you like it mild or fiery, creamy or citrusy, it’s endlessly customizable—and totally addictive.