Ancho-Jalapeno Hot Sauce Recipe

Name: Ancho-Jalapeno Hot Sauce Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 40 serving
Ingredients: 1 pound Jalapeno peppers; 4 ounces carrots; 5 cloves garlic; ¼ cup apple cider vinegar; 1 tablespoon Mexican oregano; 1 teaspoon ancho chili powder; 1 teaspoon salt; ½ teaspoon cumin

User Reviews

4.8

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Fermenting Time
7 d
Total Time
25 mins
Servings
40
Calories
5 kcal
Course
Main Course
Cuisine
American

Ancho-Jalapeno Hot Sauce Recipe

Winston Rice

Report

A hot sauce recipe with plenty of zing and smoky flavor, this ancho-jalapeno hot sauce is made with jalapeno peppers, carrots, garlic, ancho powder and more. Drizzle it over anything for extra flavor.

Share:

I Made This!

Be the first!

Print

5 people printed this

Save this

Be the first!

Ingredients

Servings

1 pound Jalapeno peppers chopped
4 ounces carrots peeled and chopped
5 cloves garlic chopped
¼ cup apple cider vinegar
1 tablespoon Mexican oregano
1 teaspoon ancho chili powder
1 teaspoon salt
½ teaspoon cumin

Add to Shopping List

Instructions

First, roughly chop the peppers, carrots and garlic. Pack them into a large jar, leaving at least 1 inch of head space. The mixture may rise a bit when fermenting.
Next, mix 1 quart unchlorinated water with 3 tablespoons sea salt. Pour just enough brine over the mixture to cover it, pressing them down a bit as you go. It is important to keep the mixture covered with brine to avoid spoilage. Check this daily.
Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. I fermented for 8 weeks. Ideal temperatures are between 55-75 degrees F. The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. “Burp” the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting. See our page, “How to Make Fermented Pepper Mash”, for further instruction.
After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic.
When satisfied with your fermenting time, pour the contents, including brine, into a pot along with the remaining ingredients. Bring to a quick boil. Reduce heat and simmer for 15 minutes.
Cool, then process with a food processor until nice and smooth.
Pour into sterilized jars and seal. Refrigerate and enjoy. Tastes even better if you leave it mingle a week or longer.

Notes

Makes about 2.5 cups.
For a NON-FERMENTED Version of This Recipe: Skip the fermenting portion and use fresh jalapeno peppers. Simply add all of the chopped ingredients along with the vinegar to a pot with 1/2-1 cup of water (depending on your preferred consistency), bring to a boil, then simmer 15 minutes. Adjust for salt. Cool, process and store in sterilized jars or bottles. You can strain the sauce if you'd like a thinner sauce before bottling.
NOTE: Acidity measured 3.5 after 8 weeks of fermenting and would be low enough for home use and storage. Vinegar brought it down to about 3.0.

Nutrition Information

Show Details

Calories 5kcal (0%) Carbohydrates 1g (0%) Sodium 61mg (3%) Potassium 42mg (1%) Vitamin A 615IU (12%) Vitamin C 13.7mg (15%) Calcium 5mg (1%) Iron 0.1mg (1%)