Roasted Jalapeno Hot Sauce Food

ROASTED RED JALAPEñO HOT SAUCE RECIPE

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.

EASY JALAPENO HOT SAUCE

Steps:

• Set aside 1 jalapeno pepper. Cut the stems off the rest; slice in half lengthwise, and remove the seeds.
• Place all of the peppers in a large pot of boiling water. Boil peppers about 15 minutes. Reserve about 2 tablespoons of boiling water, and drain the rest.
• Cut the stem off the remaining whole pepper, and place all of the the peppers into a blender. Pour in reserved water and canola oil, and season with salt and pepper. Blend until smooth and creamy. Serve hot or chilled.

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.

TEXAS ROASTED JALAPENO HOT SAUCE

Steps:

• Slice onion into 1/2 inch slices.
• Place peppers, onion slices and whole tomatoes on a foil lined baking sheet. Roast in a 300 degree oven for approximately 20 minutes or until items show browning or slight charring. Blend half of the peppers, 1 tomato and garlic cloves in a blender (low speed). Add remaining peppers, onion slices, tomato and salt. Use lowest blender speed to blend into a chunky salsa. Pour into bowl and serve with tortilla chips. Heat index will vary by strength of peppers. Very useful to spice up meat dishes or soups. Keeps well in fridge for 7-10 days.

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.

JALAPENO HOT SAUCE (MEDIUM HOT)

Steps:

• Cut hot pepper in half and remove seeds.
• Drop in boiling water for 30 seconds to blanche.
• Squeeze juice from lime and combine hot peppers and all other ingredients in blender and chop.
• Now put them on high speed to blend all ingredients together.
• Store in an a wide mouth jar and store in the fridge.

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.

UGLY HOT ROASTED GARLIC, JALAPENO HOT SAUCE

Steps:

• Cut off stem of jalapenos and slice lengthwise.
• Cut onions into chunks.
• peel garlic cloves.
• roast the jalapenos, garlic and onions in 425f oven until skin bubbles and begins to peel on jalapenos.
• place roasted ingredients along with all other ingredients into food processor and puree until smooth.
• push through fine mesh colander.
• pour into bottles and use as desired.