Homemade Hot Sauce With Jalapenos Food

JALAPEñO HOT SAUCE

Steps:

• Remove the stems from the jalapeños and slice each in half lengthwise. Use a spoon to remove the seeds for less heat if desired *(see note).
• Add jalapeños to a blender along with the garlic, salt, 2 tablespoons vinegar and water.
• Blend on high until totally smooth. This may take several minutes depending on your blender. Taste and add more salt and/or vinegar if desired.
• Transfer hot sauce to a jar and refrigerate for up to 2 months.
• If desired, you can ferment the hot sauce by leaving the jar out at room temperature, covered, for about a day. This will give it a deeper, more interesting flavor. Refrigerate after fermenting.
• You can also cook the hot sauce for a milder, more mellow flavor. Pour the mixture into a sauce pan and cook, stirring constantly, over medium heat until the color changes to a deeper, duller green; about 2 minutes. Remove from heat and allow to cool before transferring to a jar.
• All three methods produce excellent results. Experiment with them until you find what flavor works best for you!

JALAPENO HOT SAUCE

Steps:

• Give the jalapenos a good rinse and de-stem them. Be sure to wash your hands after handling them. More info on handling hot chiles.
• Saute a roughly chopped 1/2 onion and 2 whole, peeled garlic cloves in a glug of oil over medium heat.
• Once the onion is browning you can add 1 teaspoon Mexican oregano, some freshly cracked black pepper, and 1/4 teaspoon cumin (optional). Briefly cook until fragrant and then add: the de-stemmed jalapenos, 3/4 cup white vinegar, 1/2 cup water, and 1/2 teaspoon salt. Bring to a simmer and then add everything to a blender.
• Add 8-10 sprigs cilantro and the juice of 1 lime to the blender. Combine well or to your desired consistency. I usually leave it a bit chunky but you can always blend it thinner.
• Add mixture to three 5 oz. bottles or a small Mason jar. Store in the fridge where it will keep for at least a month.

HOMEMADE HOT SAUCE WITH JALAPENOS

Steps:

• Place tomatoes, onion, jalapenos, garlic, cilantro, vinegar, and salt in a blender. Blend until smooth. Store hot sauce in a quart jar or airtight container.

BASIC JALAPEñO HOT SAUCE

Steps:

• Saute the oil, jalapeño peppers, onions, garlic, and salt in a sauce pan over high hight for 4 minutes.
• Pour water into the mix and cook, stirring often, for 20 minutes.
• Take pan off heat and let the mixture cool down to room temperature.
• Puree the mix in a food processor until it's completely smooth.
• Keep the processor running and add in the distilled white vinegar until completely mixed.
• Place into a jar or bottle.

JALAPENO HOT SAUCE

Steps:

• In a med sauce pan over hight heat, combine oil, peppers, garlic, onion and salt. Saute for aprox. 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and cool to room temperature. Transfer mixture to a food processor or use a hand blender to puree until smooth, add vinegar and continue to process until blended.

JALAPENO HOT SAUCE

Steps:

• In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.
• Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.
• Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.

JALAPENO HOT SAUCE

Steps:

• In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes.
• Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.
• Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.
• Pour into a sterilized jar with a tight lid. Keep refrigerated.