Jalapeno Hot Sauce

Red Jalapeno

I love hot everything and am embarking on a series of experiments in making hot sauce. I have a few recipes and access to several different types of hot peppers and will be posting data here. Most of the recipes are pretty basic and I’m not expecting any real challenges there.

The first batch I made was with red Jalapenos and though it calls for a 2 week aging period in the refrigerator, I had to try it. I’ve had it a few times over the past week and the results/taste have been fairly consistent. Initially there’s not much heat or pepper but the heat nicely creeps up on you after a few seconds and has a nice mild pepperish taste.

Recipe and pictures are after the jump.

Ingredients

• 12 very ripe red jalapenos – chop off stems with scissors or a knife
• 1 1/2 tablespoons minced garlic
• 3/4 cup thinly sliced onions
• 3/4 teaspoon salt
• 1 teaspoon olive oil
• 2 cups water
• 1 cup distilled white vinegar

Directions

1. Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Saute for a few minutes.
2. Add  water and continue to cook, stirring periodically until peppers are very soft and almost all of the liquid has evaporated.
3. Remove from the heat and allow to steep until mixture comes to room temperature.
4. In a food processor, puree the mixture for 15 seconds, or until smooth and add the vinegar through the feed tube in a steady stream.
5. Taste and add salt if you wish.
6. Strain the mixture through a fine mesh sieve – I used the strainer that you can buy to go with your Kitchen Aid.
7. Transfer to a jar or bottle and secure with an airtight lid.
8. Refrigerate.
9. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months.