ROASTED RED JALAPEñO HOT SAUCE RECIPE
Do you love adding little heat to your food? Then try this mildly spiced roasted red jalapeño hot sauce recipe.
Provided by Grow a Good Life
Categories Condiment
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 425˚F.
- Add the jalapeños, onion, and garlic to a roasting pan.
- Roast in a preheated oven until the vegetables are soft, about 30 minutes. Stir half way through so the vegetables cook evenly. Remove the pan from the oven and let it cool for 5-10 minutes.
- Add the vegetables to a food processor or blender. Add the red wine vinegar, lime juice, water, and a dash of salt and pepper. Puree until smooth.
- Transfer the hot sauce to a glass bottle or canning jar. Store in the refrigerator for up to 4 weeks or freeze for longer storage. Makes about one cup.
Nutrition Facts : Calories 1 kcal, ServingSize 1 serving
JALAPENO HOMEMADE HOT SAUCE
A very flavorful homemade hot sauce, unlike most in the stores. It also has a nice burn to it.
Provided by jeffcook
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes
Time P1DT1h20m
Yield 32
Number Of Ingredients 6
Steps:
- Inspect 4 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until sauce is ready. Wash new, unused lids and rings in warm soapy water.
- Combine vinegar, water, serrano peppers, jalapeno peppers, tomatoes, and salt in a saucepan over medium heat. Bring to a simmer and cook sauce for 50 minutes.
- Run sauce through a tomato mill or a fine-mesh sieve 3 times.
- Pack sauce into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 2.7 calories, Carbohydrate 0.5 g, Fiber 0.2 g, Protein 0.1 g, Sodium 19.1 mg, Sugar 0.3 g
JALAPENO HOT SAUCE
Here's an easy recipe for a batch of homemade Jalapeno Hot Sauce. It uses a pound of jalapenos so consider yourself warned! Note: instructions not designed for canning or long term preserving.
Provided by Mexican Please
Categories Side Dish
Number Of Ingredients 11
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.
Nutrition Facts : Calories 202 kcal, Carbohydrate 38 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Sodium 1190 mg, Fiber 15 g, Sugar 21 g, ServingSize 1 serving
HOMEMADE RED HOT SAUCE
Steps:
- Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Saute for 3 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. (Note: this should be done in a very well-ventilated area!) Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream.
- Taste and season with more salt, if necessary. (This will depend on the heat level of the peppers you use as well as the brand of vinegar used.) Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months.
ROASTED RED JALAPENO PEPPER HOT SAUCE RECIPE
A homemade hot sauce recipe made with roasted red jalapeno peppers, garlic, tomato and red wine vinegar. This is one of the most addicting hot sauces I've ever made. I already need another batch!
Provided by Mike Hultquist
Categories Main Course
Time 45m
Number Of Ingredients 7
Steps:
- Heat your oven to 350 degrees. Slice the jalapeno peppers in half lengthwise and remove the stems. Set them onto a lightly oiled baking sheet and bake 20-25 minutes, or until the skins blister.
- Remove from heat and cover with aluminum foil or a towel to allow them to steam. Peel off the skins and discard.
- Set the peppers into a food processor.
- Heat a small pan to medium heat and add chopped onion and garlic with a splash of olive oil. Cook about 5 minutes to soften.
- Add all remaining ingredients and heat through. Into the food processor they go.
- Process the sauce until smooth. You can also use a food mill if you'd like your sauce to be thick and consistent.
- Test for salt and serve!
Nutrition Facts : Calories 8 kcal, Carbohydrate 1 g, Sodium 25 mg, Sugar 1 g, ServingSize 1 serving
INSTANT POT JALAPENO HOT SAUCE RECIPE
This is one of those cool pressure cooker tricks. It takes very little effort to make your own hot sauce, and it makes great gifts in fancy jars or on your make your own taco bar. Just be sure you keep this stored in the fridge or freezer.
Provided by Kathy Hester
Categories Staples
Number Of Ingredients 8
Steps:
- For the pressure cooker, add the jalapeños, water, garlic and salt to your Instant Pot. Put on the lid and move the pressure valve to sealing.
- Cook on high pressure for 2 minutes. Let the pressure release naturally.
- Add the vinegar, agave or other sweetener, tequila and lime juice to the pot or carefully pour the hot pepper mixture into your blender with the rest of the blender ingredients.
- Either way, blend until smooth.
- You can strain if you want to, but I leave it as is.
- Pour into jars and store in the fridge up to 2 months, or freeze. Be sure to share some with your friends.
Nutrition Facts : ServingSize 1 tablespoon, Calories 9 kcal, Carbohydrate 1 g, Sodium 97 mg, Sugar 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Fiber 1 g, UnsaturatedFat 2 g
JALAPEñO HOT SAUCE
Learn how to make the best Jalapeño Hot Sauce! This recipe is super easy, requires only 5 ingredients and tastes so much better than store-bought hot sauce.
Provided by Nicole Gaffney (ColeyCooks.com)
Categories sauce
Time 15m
Number Of Ingredients 5
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!
Nutrition Facts : Calories 9 calories, Sugar 1.2 g, Sodium 437.1 mg, Fat 0.1 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 1.9 g, Fiber 0.8 g, Protein 0.3 g, Cholesterol 0 mg
10 JALAPEñO RECIPES: PICKLED JALAPEñOS & MORE!
Add big flavor to your meals with these easy homemade pickled jalapeños! With only 10 minutes hands on time, they add a tangy kick to tacos and chili.
Provided by Sonja Overhiser
Categories Essentials
Time 10m
Number Of Ingredients 8
Steps:
- Wash a wide-mouth pint mason jar and and its lid in hot soapy water. Then rinse and let air dry.
- Thinly slice the jalapeño peppers. Fill the jar with the slices.
- Peel the garlic cloves, leaving them whole. In a small saucepan, combine the garlic, vinegar, water, sugar, kosher salt, peppercorns and bay leaf. Bring to a boil, stirring occasionally to dissolve the sugar and salt (this will take only a few minutes).
- Once boiling, pour the brine into the jar (including the bay leaf). Tap the jar on the counter to release any air bubbles. Discard any remaining brine, or top off the jar with extra water if any peppers are exposed at the top.
- Screw on the lid tightly and allow to cool to room temperature (about 1 hour). Eat immediately, or refrigerate until serving. Keeps up to 1 month refrigerated.
Nutrition Facts : Calories 5 calories, Sugar 0.8 g, Sodium 0.3 mg, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 1 g, Fiber 0.1 g, Protein 0.1 g, Cholesterol 0 mg
JALAPENO HOT SAUCE
5 x half-litre jars (US pints)
Provided by Healthy Canning
Categories Condiments
Time 4h
Number Of Ingredients 8
Steps:
- Empty tomatillos into a pot about 10 litres / quarts in size or larger. You can start warming the pot slowly.
- Wash the jalapeno peppers, stem them, but leave seeds in.
- Slice peppers into rings or whiz coarsely in food processor. Add to pot.
- Wash and peel the onions, then cut into slices. Add to pot.
- Wash, peel and mince the garlic, add to pot.
- Wash and chop the coriander. Add to the pot.
- Add the apple cider vinegar, bottled lime juice, and the water.
- Crank heat on pot and bring to a boil.
- Boil steadily, though not crazily, uncovered for an hour. Stir periodically.
- After that hour, lower heat to a simmer and let cook uncovered for another additional hour. Stir periodically.
- Turn stove burner off. Remove from heat and let cool a bit so that it's safe for the next step.
- (At this point, you could even refrigerate the mixture in tubs overnight and pick up the next day.)
- Put mixture through a blender in small batches, blending each one for about 2 minutes per batch so that it's a totally smooth puréed sauce.
- When blended mixture is all back in the pot, crank the heat to bring it all back to a boil. Stir constantly but mind hot splattering of the sauce.
- When it's bubbling hot, turn off heat.
- Ladle hot sauce into heated jars, leaving 2 cm (1/2 inch) headspace.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- Process jars for 10 minutes; increase time as needed for your altitude.
Nutrition Facts : ServingSize 1 g, Calories 8 kcal, Carbohydrate 1.6 g, Protein 0.3 g, Fat 0.1 g, Sodium 2 mg, Fiber 0.3 g, Sugar 0.8 g
JALAPENO HOT SAUCE
Hot Sauce from scratch. You may use other hot peppers in place of the jalapenos.
Provided by Rayna Jordan
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 45m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 10.8 calories, Carbohydrate 1.7 g, Fat 0.4 g, Fiber 0.6 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 109.4 mg, Sugar 0.9 g
JALAPENO HOT SAUCE
Here's a recipe I snagged from AllRecipes.com. Haven't tried it yet...(I'm waiting on a bumper crop of jalapenos from my garden). The sauce should keep for 6 months when stored in the refrigerator.
Provided by Fauve
Categories Sauces
Time 24m
Yield 4 cups
Number Of Ingredients 7
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.
Nutrition Facts : Calories 53.4, Fat 1.6, SaturatedFat 0.2, Sodium 441.3, Carbohydrate 6.9, Fiber 2.3, Sugar 3.3, Protein 1.3
JALAPENO HOT SAUCE
This hot sauce is great to can and give as gifts. It keeps a very long time in the fridge (6 months) or can also be frozen. This hot sauce is a great addition to many recipies since it's not sweet it's very versatile.
Provided by WeBees
Categories Sauces
Time 25m
Yield 3 C, 10-30 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 21.4, Fat 0.6, SaturatedFat 0.1, Sodium 176.5, Carbohydrate 2.8, Fiber 0.9, Sugar 1.3, Protein 0.5
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