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.
- 1 lb. jalapeno peppers (approx. 10 jalapenos)
- 1/2 onion
- 2 garlic cloves
- 3/4 cup white vinegar
- 1/2 cup water
- juice of 1 lime
- 1/2 teaspoon salt
- 1 teaspoon Mexican oregano
- 1/4 teaspoon cumin (optional)
- 8-10 cilantro sprigs
- freshly cracked black pepper
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.
Calories: 202kcal | Carbohydrates: 38g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 1190mg | Potassium: 1259mg | Fiber: 15g | Sugar: 21g | Vitamin A: 4925IU | Vitamin C: 544mg | Calcium: 126mg | Iron: 2mg