share-a-recipe Jalapeño Hot Sauce by Patrick, Mexican Please

[Downriver]

Simple recipe I found at Mexican Please website. I haven't made this particular recipe, so I don't know how it tastes, but it sure is pretty! Anyway, it looks like an easy recipe, especially for someone looking to make their first sauce. If you end up trying it, please leave your comments below.

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.

Course: Side Dish
Cuisine: Mexican

Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes

Servings: 48

Calories: 202kcal

Author: Mexican Please

Ingredients​

• 1 lb. jalapeño peppers (approx. 10 jalapeños)
• 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

Instructions​

• Give the jalapeños a good rinse and de-stem them. Be sure to wash your hands after handling them. More info on handling hot chiles.
• Sauté 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 jalapeños, 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​

It's best to use a non-reactive pan for this recipe -- I've mistakenly used my cast iron pan in the past and the acidity will eat away some of the pan's seasoning.

More info on the best chile peppers to use for hot sauce.

I recently made a batch using Serranos instead of Jalapenos: Serrano Hot Sauce

 

[PurpPepp]

Here is a non-Mexican recipe I make for my kids:

Jalapenos
Garlic
(Brine fermented, then strained)
Honey
ACV
Reserved brine
Ground cumin
(Blended post-fement)

 

[hotmanPete]

Guy at my work grows all sorts of things-Habaneros and Ghost peppers, but says jalapenos are too hot and doesn't like the taste. How can you not like jalapeno margaritas or jalapeno poppers?