This has been a fantastic year for hot peppers in our garden. Some years we barely get any, others we do pretty well, but this year? Abundance. We grew cherry peppers, habaneros, jalapenos, peppinos, cayennes, and poblanos. There are still a lot of them out there ripening on the vine, and we’ve made good use of the ones we’ve already harvested.
In this case, Bill really wanted a jalapeno hot sauce.
I looked at a variety of recipes, and used the most common ratio of ingredients that I found, both in books and online.
We used about 20 jalapenos – we didn’t have a lot more than that left after the salsa I made recently and fresh salsas we’ve made…and jalapeno poppers, which I haven’t posted yet because I didn’t like the finished product pictures….but maybe I’ll post it anyway.
First thing you do is remove the stems and slice the peppers.
Yep, kept the seeds and ribs in. The hotter, the better!
Then you combine them with the oil, garlic, onion and salt and cook for a few minutes.
Next up, add the water.
And then you cook the whole mess for twenty minutes. Don’t forget to stir!
When the twenty minutes is up, let the mixture cool to room temperature.
Because the pot I used retains heat for a long time, I poured the peppers into a thin, stainless steel bowl and set it on a cooling rack near an open window.
Once the mixture has cooled sufficiently, it’s time to puree.
I know, it looks like pea soup, doesn’t it?
At this point, the mixture is pretty thick.
Time to add the vinegar.
According to the directions, you pour it in slowly while running the food processor.
Once all the vinegar was in, I scraped down the bowl and processed another minute or so.
You’re done, if you don’t mind the occasional seed in your hot sauce.
Since this was Bill’s request, I asked him if he wanted me to strain it. Yes, please.
So I put the sauce through a fine mesh strainer.
And that was it. Pretty simple, really.
It still looks thick, but it’s thin enough to drizzle successfully.
I froze some of the sauce in small containers and kept about a third in the fridge.
Last night we had fish tacos because we both really like jalapeno sauces with fish.
Yes, we plan meals around condiments sometimes.
And now onto the important part.
How did it taste?
Fabulous. Fresh and zingy with plenty of heat and a lot of flavor.
We ended up with about a cup and a half, to a cup and three quarters of sauce, which will last us a good longtime, unless Bill, in his jalapeno lust, puts it on everything he eats every day. If that happens, it’ll be gone by Monday.
Here are the ingredients and instructions, below. If you’ve got a bunch of fresh jalapenos, go ahead and make a batch!
Jalapeno Hot Sauce
1 teaspoon vegetable oil
20-25 fresh jalapeno peppers (some of ours were small), sliced
3 cloves garlic, minced
1/2 cup minced onion
1 1/2 teaspoons salt
2 cups water
1 cup distilled white vinegar
1. In a non-reactive sauce pan over high heat, combine the oil, peppers, garlic, onion and salt. Saute for 4-5 minutes. Add the water and cook for another 20 minutes, stirring frequently. Remove from heat and allow the mixture to cool to room temperature. It helps if you move the mixture into a different bowl or pot – something that’s not hot.
2. Transfer the cooled mixture to a food processor and puree until smooth. Scrape down the sides of the bowl and, with the processor running, slowly add the vinegar. Scrape down again.
3. If you like, you can strain the mixture to remove any bits of seeds that escaped the processor’s blades. Pour the sauce into a sterilized jar with a tight lid and store in the fridge. It should keep about 6 months, if you don’t consume it all before then. I froze about 2/3 of it in smaller containers. I believe there are recipes with directions for canning the sauce, using a hot water bath, but we didn’t make enough sauce to make it worth doing that.
Maybe next summer, if we have EVEN MORE jalapenos than we did this year.
We can only hope….