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cooking Poblano and Jalapeno Hot Sauce Recipe - opinions or tweaks?

Hello All,

Found this recipe for a Green Chile Hot Sauce floating around. The recipe calls for dijon mustard and brown sugar which I would not have thought to include in a green chile hot sauce recipe. Going to make this recipe and will post pictures of the results.

What do you all think of this recipe? How would you tweak it to better suite your tastes?

8 jalapenos
4 poblanos
4 small onions
6 cloves garlic
roast the peppers
splash of oil to sauté the onions and garlic and peppers
blend everything with 1 1/2 cups water and 1 cup apple cider vinegar
strain
add 4 tbsp brown sugar
add 4 tbsp dijon mustard
simmer and bottle

Maybe use pineapple juice instead of the brown sugar?
 

The Hot Pepper

Founder
Admin
I gotta be honest that recipe is odd.
 

The Hot Pepper

Founder
Admin
Let's put it like this. What kind of sauce do you want to make and what do you want to use it for? Then, tweaks. :)
 

The Hot Pepper

Founder
Admin
Sure! The poblanos and jalapenos are great for that. You don't want to saute anything. You can roast without oil and get a nice roasty flavor. Yes to garlic and onion, a little salt. A good vinegar like a white wine, rice wine. And for sweetness I'd use some agave syrup. I'd add some lime juice as well.
 

The Hot Pepper

Founder
Admin
I'd do a nice roasted veggie tray! Peppers, garlic, onion. You don't need oil, as, you don't really want that in your sauce. Don't worry it will roast just fine. You'll even get char. Then make your sauce with the vinegar and sweeteners. Cook, blend, or blend, then cook, however you do it. Different ways for different sauces. If it has a lot of liquid I like to blend first. Because, it will blend, and then I cook it. Thicker sauces I cook first then blend with liquid. Etc.
 
I'd do a nice roasted veggie tray! Peppers, garlic, onion. You don't need oil, as, you don't really want that in your sauce. Don't worry it will roast just fine. You'll even get char. Then make your sauce with the vinegar and sweeteners. Cook, blend, or blend, then cook, however you do it. Different ways for different sauces. If it has a lot of liquid I like to blend first. Because, it will blend, and then I cook it. Thicker sauces I cook first then blend with liquid. Etc.
Great suggestions, and appreciate the caution about using oil in the recipe. Roasting the ingredients sounds like a better and safer option. Thank you!

Will try these ideas with these poblanos and jalapenos picked from the garden tonight!

pic.jpg
 
Personally, I’m totally diggin’ the recipe in the first post! I think it’d work 😁 Seems like a shitload of onion to me though 😳 Unless we’re talking about those little pearl onions that go in a beef stew :rofl: I’d probably just go with 1.5 small onions. Might even up the Dijon to 1/2 cup too! I wouldn’t strain it; I’d just boil it down to the consistency I’d like 👍🏻

Also, pineapples (or the juice) ROCK in green sauces :metal:
 
Hello All,

Found this recipe for a Green Chile Hot Sauce floating around. The recipe calls for dijon mustard and brown sugar which I would not have thought to include in a green chile hot sauce recipe. Going to make this recipe and will post pictures of the results.

What do you all think of this recipe? How would you tweak it to better suite your tastes?

8 jalapenos
4 poblanos
4 small onions
6 cloves garlic
roast the peppers
splash of oil to sauté the onions and garlic and peppers
blend everything with 1 1/2 cups water and 1 cup apple cider vinegar
strain
add 4 tbsp brown sugar
add 4 tbsp dijon mustard
simmer and bottle

Maybe use pineapple juice instead of the brown sugar?
I love Jalapeno and Poblano so much.... I have variegated Poblano x Jalapeno hybrid seeds to plant out. Don't mind me, I love the classics as you simply can't go wrong with them.
 

The Hot Pepper

Founder
Admin
Great suggestions, and appreciate the caution about using oil in the recipe.
Don't really need it. If it's going into the fridge not really a caution. If home bottling, a caution. It can be done right but for home bottling usually, stay away. The good thing is, you can roast/char just the same!
 

Downriver

Extreme Member
Looks good. :clap:

How's it taste?

Unless you checked the pH, remember to store it in the fridge and use it up fairly soon.

Next time you wanna do green, consider a ferment! This recipe kinda reminds me of Sriracha. :lol: :think:
 
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