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Knock-Off Trader joe's Chili Pepper Sauce

A fruit-forward red jalapeño pepper sauce inspired by Trader Joe's discontinued Chili Pepper Sauce. Unlike most hot sauces, this version emphasizes the natural flavor of ripe peppers rather than vinegar, delivering clean heat and a smooth finish.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 1 day
Servings: 32 Tbsp
Course: Condiments, Sauce
Cuisine: American, Southwestern
Ingredients Method Notes

Ingredients
  

  • 12–15 Red jalapeños or green jalapeños fully ripened to red if you can find them (Huachinango)
  • 2-3 tbsp Apple cider vinegar not white — this matters for fruit tone
  • 1/3 cup Water
  • 1 1/2 tsp Kosher salt
  • 1-2 tsp Neutral oil lacking a strong flavor
  • 1-2 cloves Garlic very light hand
  • Optional: tiny pinch of sugar or honey only if needed to round edges

Method
 

Roast for fruit developmen
  1. Roast whole peppers at 425°F for 10–15 minutes.
    2. You want: slight blistering, softened skin, no heavy char (char would make it smoky, which this isn’t)
Blend the ingredients
  1. Blend until smooth: roasted peppers, vinegar, water, salt, garlic, oil
    2. Do NOT over-dilute — keep it thick enough to coat food.
Optional strain
  1. Strain lightly if you want a commercial texture
  2. Skip if you remember it being slightly rustic/pulpy
Rest 24–48 hours
  1. This is where it becomes “that sauce”: roasted sweetness settles, sharp pepper edges soften, fruit note becomes dominant

Notes

🌡️ How to dial it in

If it’s not quite there:
  • Too sharp → reduce vinegar even more
  • Not fruity enough → use more fully ripened red jalapeños
  • Too flat → add 1 roasted red bell pepper (this boosts “fruit” perception without changing heat much)
  • Too hot → remove seeds before roasting