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Spicy, chili pepper sauce
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Jalapeño sauce (15 g) has 9 calories. That works out to 60 calories per 100 g. It contains 1.1 g of carbs, 0.2 g of protein, 0.4 g of fat and 0.3 g of fiber. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 15 g
9
KCAL / 15G
Carbs
1.1g
· 0% DV
Protein
0.2g
· 0% DV
Fat
0.4g
· 1% DV
Fiber
0.3g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 50% · Protein 9% · Fat 41%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 9 kcal | |
| Total fat | 0.4 g | 1% |
| Saturated fat | 0.05 g | 0% |
| Trans fat | 0 g | |
| Sodium | 128 mg | 6% |
| Total carbohydrate | 1.1 g | 0% |
| Fiber | 0.3 g | 1% |
| Protein | 0.2 g | 0% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 tablespoon (medium) | 15 g | 9 kcal |
| 1 teaspoon (small) | 5 g | 3 kcal |
| 2 tablespoon (large) | 30 g | 18 kcal |
| 100 g | 100 g | 60 kcal |
| 1 pack (medium) | 100 g | 60 kcal |
| 1 cup (large) | 240 g | 144 kcal |
| 1 bottle (large) | 250 g | 150 kcal |
Calculated from 60 calories per 100 g.
Jalapeño sauce is made with jalapeño peppers, but the rest of the ingredients vary by recipe and brand. Vinegar, oil, garlic, salt, or herbs may be added, so check the ingredient list if you want a particular flavor or texture.
Jalapeño sauce can range from mildly warm to quite hot. Its heat depends on the number of peppers, whether their seeds and inner membranes are included, and what else is in the sauce. Taste a small amount before adding it generously.
Blend jalapeño peppers with vinegar, garlic, and salt to make a simple jalapeño sauce. Remove the seeds for a milder result, or strain the mixture for a smoother texture. Adjust the vinegar and seasoning to suit the food you plan to serve.
Jalapeño sauce pairs well with tacos, eggs, burgers, grilled meat, and roasted vegetables. It also works as a sandwich spread or a finishing sauce for beans and rice. Add a little at a time so its heat does not overpower the dish.
Not necessarily: jalapeño sauce is a type of chili sauce, while hot sauce can be made from many kinds of peppers. A jalapeño version usually has a green-pepper flavor, but its heat and thickness depend on the recipe.
Use another green chili sauce when you want a similar peppery kick, though the flavor will differ. Salsa verde adds tomatillo tang, while sriracha is usually sweeter; start with less substitute and adjust after tasting the dish.
Most opened jalapeño sauces should be refrigerated, but follow the storage directions on the bottle. Keep the cap closed and avoid putting used utensils into the container. Refrigeration helps preserve the sauce's flavor and quality after opening.
Yes, jalapeño sauce can go into marinades, soups, and skillet dishes while they cook. Heat spreads its pepper flavor through the food, so add it gradually and taste as you go; some sauces also become less bright when cooked for a long time.
Mix jalapeño sauce with sour cream, plain yogurt, or mayonnaise to soften its heat. For a whole dish that is too spicy, add more of its mild ingredients rather than more sauce, then taste again before serving.
Yes, homemade jalapeño sauce can be frozen in a sealed container or small portions. Its texture may separate or turn watery after thawing, so stir it well before use. Thaw it in the refrigerator and do not refreeze it.
Vitamins
Vitamin C
2.7mg · 3% DV
Vitamin A
12µg · 1% DV
Vitamin K
1.05µg · 1% DV
B6
0.01mg · 1% DV
Minerals
Sodium
128mg · 6% DV
Copper
0.01mg · 1% DV
Potassium ⭐
18mg · 1% DV
Manganese
0.01mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 9 calories in 1 tablespoon (medium) (15 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Jalapeño sauce is a condiment made with jalapeño peppers, which originate in Mexico. Recipes vary: the peppers may be blended or left in small pieces, often with vinegar, salt and sometimes garlic. The result can range from tangy and pourable to thick, with heat that depends on the peppers and the recipe.
It is commonly spooned over tacos, eggs, grilled foods and sandwiches, or served alongside a meal for people to add as they like. It mainly brings chilli heat and flavour rather than much protein. If you prefer a gentler kick, start with a little or stir it into plain yogurt or sour cream; it also pairs well with beans, avocado and grilled vegetables.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.05g
MONOUNSATURATED
0.09g
POLYUNSATURATED
0.03g
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Nutrition data compiled from USDA FoodData Central and scientific sources.