Celery, Green Apple, and Jalapeño Hot Sauce

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Crisp, tart apples, celery, and jalapeños combine for a hot sauce with gentle heat.

By
Brigid Ransome Washington
Brigid Ransome Washington

As one of the food media's most respected voices, Brigid Ransome Washington has over two decades of experience as a writer and recipe developer. She regularly contributes to such publications as The New York Times, Bon Appétit, Food & Wine, Epicurious, and Southern Living. Brigid is the author of Coconut. Ginger. Shrimp. Rum.: Caribbean Flavors for Every Season (2017).

Food & Wine's Editorial Guidelines
Updated on August 3, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Seasonal Hot Sauces
Photo:

Matt Taylor-Gross / Food Styling by Barrett Washburne
Active Time:
15 mins
Total Time:
15 mins
Yield:
1 cup sauce

In this hot sauce, the brightness of green apple and the clean, mineral snap of celery hooks itself around the mild, grassy spike of jalapeño. Because this sauce offers a cool, easy heat — as opposed to a punishing heat — it can also double as dipping sauce.

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Ingredients

  • 1 tablespoon extra-virgin olive oil

  • 3 celery stalks, rough chopped

  • 2 teaspoons kosher salt, divided

  • 5 garlic cloves, chopped

  • 1 medium, skin-on Granny Smith apple, seeded, rough-chopped 

  • 1/2 cup water, plus more as needed

  • 1/4 cup rice vinegar

  • 1/2 cup sliced green onion

  • 1 large jalapeño, seeds removed, rough chopped (about 3 tablespoons)

Directions

  1. Heat olive oil, celery and 1 teaspoon of the salt in a small skillet over medium heat. Saute until celery releases some of its juices, about 2 minutes.

  2. Add sautéed celery, garlic, remaining teaspoon of salt, apple, water, vinegar, green onion, and jalapeño. Puree until smooth, about 2 minutes. If sauce is too thick, add more water, 1 tablespoon at a time, to reach the desired consistency. Store in a sanitized airtight jar in refrigerator up to 1 week.

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