Jalapeno Hot Sauce
User Reviews
4.4
Jalapeno Hot Sauce
Description
Jalapeno Hot Sauce combines fresh jalapenos with sautéed onion and garlic to develop a robust base. Spices such as Mexican oregano and optional cumin add depth before the mixture is simmered in vinegar and water. The inclusion of lime juice and cilantro in the blender brightens the sauce and contributes complexity. The sauce’s texture can be adjusted from chunky to smooth by blending to taste. It is stored in small jars or bottles and kept cold to preserve freshness for up to a month.
The preparation involves careful handling of jalapenos, ensuring hands are washed after de-stemming and rinsing peppers. Using a non-reactive pan is recommended to prevent damage from acidity. The recipe allows for variations, such as substituting serrano peppers for a hotter sauce, which makes it adaptable to individual heat preferences.
Ingredients
- 1 lb. jalapeno pepper approx. 10 jalapenos
- 1/2 onion
- 2 garlic cloves
- 3/4 cup white vinegar
- 1/2 cup water
- juice of lime 1 lime
- 1/2 teaspoon salt
- 1 teaspoon Mexican oregano
- 1/4 teaspoon cumin optional
- 8-10 cilantro sprigs
- black pepper freshly cracked
Instructions
- 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.
Notes
- Use a non-reactive pan to prevent damage from the vinegar’s acidity.
- Handle jalapenos with care and wash hands thoroughly after to avoid irritation.
- The sauce can be made with serrano peppers for a spicier alternative.
- Store the finished sauce in the refrigerator for at least one month for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48Serving
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Calories | 202kcal | 10% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 1190mg | 50% |
| Potassium | 1259mg | 27% |
| Fiber | 15g | 60% |
| Sugar | 21g | 42% |
| Vitamin A | 4925IU | 99% |
| Vitamin C | 544mg | 604% |
| Calcium | 126mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
You'll Also Love
