Jalapeño and Serrano Spicy Pepper Sauce

Jalapeño and Serrano Spicy Sauce (1) I don’t know about you, but I find spicy sauce highly addictive and I get a little obsessed with it, going through phases where I pour it on everything.

Because I have trouble finding sauces that have totally clean ingredients (or, if I do, they are wildly expensive), I usually just make my own. It is very, very easy!


This time, I used a mixture of jalapeño and serrano peppers, but feel free to use any fresh spicy peppers. Some are spicier than others, so take personal preferences into consideration when deciding what to use.

Jalapeño and serrano peppers are a good source of iron, magnesium, niacin, phosphorus and riboflavin and an excellent source of fiber, vitamins A, C, B6, E and K, thiamin, and folate. One single jalapeño can provide more than 100mg of Vitamin C!

Jalapeños are much milder than serranos, which is why I like the combination of both – it’s hard to taste the complexity of the peppers when there is too much heat, so toning it down a bit works for me.

Look for peppers that have a firm and bright green skin, and avoid those that have wrinkled skin with black mold spots.


Making this sauce is so easy. Add all the ingredients to the food processor, process until smooth and voilà!


I usually make a big batch of the sauce, because not only do we go through a lot of it, but our friends also love it, so I end up giving a lot of it away. I also usually freeze a couple of jars so I always have some handy when I need it.



The sauce will keep for a couple of weeks in the refrigerator. Just keep adding olive oil to the top so it stays fresh longer.

Love and health!


Jalapeño and Serrano Pepper Sauce

Servings: makes about 3 cups


1 lb spicy peppers of choice (I used a mixture of jalapeño and serrano)
5 garlic cloves
1 cup olive oil, plus extra for storage
juice of 2 lemons
2 tsp sea salt, or to taste


Add all the ingredients to a food processor. Process on high until smooth.

Transfer to mason jars. Add olive oil to the top to help preserve the sauce better. As you use it, keep adding olive oil to the top.

Store the sauce in the refrigerator and allow to come to room temperature before use.

The sauce can also be frozen for later use.

16 Responses to Jalapeño and Serrano Spicy Pepper Sauce

  1. Cathy says:

    Hello Natalie! Hello my fellow blogger! I came across your website recently and here today decided to link this recipe of “Jalapeno and Serrano Sauce” of yours inside my “Huevos Rancheros” recipe on my blog….I make a very similar sauce within my Mexican Appetizers and More page…hope you visit sometime. Thanks for sharing a common recipe!

  2. Brenda says:

    Just made this today. Added 1/2 cup vinegar to get the acid level up for canning. So delicious and beautiful. Canning half points to give as Christmas gifts as part of a package of home made goodness! Love the taste!

  3. Cheryl Johnson says:

    If I process for 20 min in a hot water bath will it preserve well. I have a ton of peppers and am tying to figure out how to store them.

    • Hi Cheryl, I have never canned it, as I prefer to simply freeze, so I don’t know… If I ever try, I’ll be sure to let you know, and if you do, please let me know, as well? Sorry I can’t be of more help! XOXO

    • Scott Zink says:

      The juice of 2 lemons is a good start, but the acid level looks a little low for waterbath canning. Without trying some batches and testing the pH, it’s hard to say how much, but I’d guess adding about 1/3 cup of vinegar (1/2 cup if you’re paranoid) would be enough to make it safe for waterbath canning. Or, it’d be fine as is for canning in a pressure cooker.

  4. keith says:

    I have been making salsa with my peppers from the garden. With the tomatoes done I have these peppers left. Want to make it but curious what are the best things to eat it with

    • Hi Keith, I use in on many, many, savory dishes – anything that needs a little extra kick – burgers, soups, vegetable dishes, stews, chili, omelets, etc. It’s pretty spicy, but not overly so, and has a really nice flavor, as well. If you end up making it, let me know how it turns out. Thanks for the visit!

  5. Marco says:

    I made this sauce yesterday and included a redundant poblano pepper to replace a couple of jalapeños. We just ate it to spice up a rice meal with shrimps. Yes and wow! Hot and still so tasty, potentially addictive. Thanks from Amsterdam!

  6. Martha Brown says:

    I just made this…halved the recipe to just try it, and immediately went right out and bought more ingredients…it is fantastic. Thanks for the recipe!

  7. Zosia says:

    EXCELLENT! We loved it… our friends too! And… it is so easy to make, Thank you Nathalie,

  8. Luisella says:

    I’ve just tried it, it’s simply delicious! Thanks for the recipe!

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