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Green Hot Sauce

This weeks time in the kitchen consisted of the hot stuff!!! I made a big batch of green hot sauce and boy oh boy did it come out tasty!

My favorite part of this recipe is it isn’t your average hot sauce. The flavors and color are so unique. It pairs well with a lot as well! My favorite is incorporating it into Mexican dishes or making a marinade with a couple teaspoons of this green goodness mixed in.

I think one of the greatest things about making hot sauce is that the variations are endless. You can really put together any blend of peppers that you’d like and work with the level of heat depending on your tolerance. For me, I love a big heat but I wanted to make sure that this hot sauce could be edible by everyone in my family and also for those I planned to gift a jar to. So I went with middle grade heat. 

To adjust the heat it is as simple as adding in more sweet peppers vs. hot peppers or even just the act of keeping vs. discarding your seeds!

Green Hot Sauce

For my batch of hot sauce this year finding that perfect middle ground meant blending some hot and sweet peppers so I brought in some green poblanos, jalapenos, and sweet bell pepper. 

This combination gave me a sauce with just enough heat to satisfy my craving but not too hot where my tinier foodies wouldn’t consume it. That way I can use it on more recipes for our family!


  • 10 jalapenos
  • 5 poblanos
  • 3 small green bell peppers
  • 2 medium sized onion
  • 2 garlic cloves, minced
  • 4 cups of water
  • 4 teaspoons sea salt
  • 1/2 cup of vinegar (white distilled or apple cider)
  • 1 tablespoon honey, optional



  1. Wash peppers and de-stem them. At this point you may want to consider de-seeding a portion of your peppers depending on what heat level you desire. More seeds in tact means the hotter the sauce. I keep all of my seeds with this recipe as the ratio is just right.
  2. Combine peppers, onion, garlic, water, sea salt, vinegar and honey into a pot and bring to a boil. Reduce heat and simmer for about 15 minutes or until your peppers begin to soften.
  3. Carefully pour mixture into a high powdered blender. 
  4. Combine until smooth.
  5. Transfer to jars using a strainer. This will catch all of your unblended seeds. 
  6. Store in the fridge for 3-4 weeks or water bath can for longer shelf life.


green pepper blend

hot sauce


I hope you enjoyed turning up the heat in the kitchen with me. Make your own batch of hot sauce today! It acts also as a wonderful gift come holiday time. 


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