As usual, the jalapeno plants have produced a plethora of peppers again this summer, and they’re not done yet. We’ve pickled them, stuffed them, frozen them, and last week I tried a new-to-me recipe for jalapeno hot sauce. The recipe was shared on a Yahoo email list I belong to and I cooked some up within the hour of reading about it.
(Click on recipe title to see original.)
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Ready In: 45 Minutes
"Jalapenos, garlic and onion sautéed and pureed into fresh homemade hot sauce."
1 teaspoon vegetable oil
20 fresh jalapeno peppers, sliced
3 cloves garlic, minced
1/2 cup minced onion
3/4 teaspoon salt
2 cups water
1 cup distilled white vinegar (I followed a suggestion of using just 2/3 cup)
1. In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; sauté for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.
2. Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.
3. Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.
I got five 4 oz. jars and one half-pint jar from this recipe. There was a little bit leftover after filling the jars, and Jess scooped it up with some tortilla chips. She said it was “a bowl of deliciousness”.
So far we’ve just dipped chips into the jar and eaten it that way. I plan to make some enchiladas this week and will use this as a condiment.