Jeanne's Hot Sauce

Jeanne Benavidez


This is a favorite recipe of my friends and family. I make this by the gallon but I have cut this down to a more manageable portion. Served with cubes of your favorite cheese and tortilla chips, it makes a great snack for game time or other gatherings.

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30 Min


No-Cook or Other


6 - 8
jalapeno peppers
medium white onion, finely chopped
1 Tbsp
chopped garlic
1/2 c
fresh cilantro, finely chopped
2 can(s)
(28 oz) hunts petite diced tomatoes
1 can(s)
(28 oz) hunts crushed tomatoes
1 Tbsp
lawry's california blend garlic salt
juice of 1 or 2 limes


if this is too hot for your taste you may want to remove the seeds and membrane from the peppers. you can also reduce the amount of jalapeno peppers and replace with 1 or 2 diced bell peppers. you will still have the pepper crunch but not the heat.

Directions Step-By-Step

Remove stems from peppers, cut into two or three pieces and place into food processor.
Pulse 5 or 6 times to get a small chunky texture. Pour into a large container that has an air-tight lid.
Chop the onions into a fine dice and add to peppers.
Add the chopped garlic and chopped cilantro; stir to combine well.
Add the tomato products, garlic salt and lime juice. Stir to combine.
Place the lid on the container and put this salsa into the refrigerator for at least an hour for flavors to combine. Better if refrigerated overnight.
Since this is made of fresh ingredients, it must be refrigerated at all times.
If this is going to be sitting out for a while, place your serving bowl into a shallow dish of crushed ice to keep it chilled.
Serve with tortilla chips and cubes of your favorite cheese.

About this Recipe

Course/Dish: Dips, Salsas, Other Sauces
Main Ingredient: Vegetable
Regional Style: Southwestern
Other Tag: Quick & Easy
Hashtags: #spicy, #FRESH, #snacks