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Jalapeno hot sauce

Lets see how this turns out. Its simmering now
 
1lb Jalapenos
1 orange habanero
1 golf ball size shallot
2 tbs fresh garlic chives
3 cloves of garlic
1/3 cup of chopped yellow onion
1 tsp salt
1/2 cup white balsamic vinegar
1/2 cup white distilled vinegar
1 cup water
1 tsp coriander seeds lightly toasted
1/2 tsp cumin seeds lightly toasted
 
Additions after the heat is turned off and allowed to completely cool before going into the blender.
 
2tbs fresh chopped cilantro
Juice from 1 lime
 
I did taste the "brine" as it was simmering. Really nice amount of heat.., much more than i expected actually.
 
I had to buy these jalapenos since my Early Japs didnt produce well. Luckily they were not duds but they were starting to wrinkle so i had to use them up before they spoiled. Around my house its probably the most used hot sauce.
 
The other day in "Little Mexico" i had lunch and they had the most delicious jalapeno and avocado salsa. Very light on the avocado but enough to compliment the salsa. Beautiful bright green and it had a heck of a kick to it.
 
It was the one on the right.
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Mixing the 2 vinegars worked well. You can pick up the sweetness from the balsamic but its not too much. The cilantro just barely came through which is what i was after. The cumin comes through a tad more than i wanted at first but then fades quickly. A little bit tart for my tastes even with a small amount of water added to thin it.
 
The 1 habanero is very noticeable. This sure aint no Tabasco Jalapeno sauce heat level..
 
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