The sauce I made last week went over so well that it's all gone. The consistency was great so I stuck with the same format this time around. This week's sauce is from jalapenos from the market.
-1/2 small yellow onion, diced
-2 good sized cloves of garlic, crushed
-1/4 tsp pickling salt
-1/3 cup red wine vinegar
-a good splash of white vinegar
-8 or 10 good sized jalapenos, quartered, seeds and placenta left in
Brought to a boil, simmered on the stove for a good 20 minutes or more, the peppers were really soft. I ended up adding a bit of tap water and more vinegar as usual to keep it cooking right. Removed from heat until cooled a bit then transfered to a blender to liquify. I have it a few runs in the blender and it came out really smooth. I transfered it to a few bottles, not enough to fill each but I wanted to test some stuff.
A small amount went into a bottle to try adding liquid hickory smoke (see other thread). I used a bit too much but lesson learned, I will try this again sometime.
In another bottle (had more sauce) I topped it up with some lime juice and gave it a shake. The sauce started out pretty thick so now it's great for shaking and has a nice lime flavour.
The third bottle is larger and I didn't add anything else to it. It's a bit thick (but smooth) so I will likely cut it with more vinegar. I think plain white vinegar is a bit too sharp so I may try some apple cider vinegar with this one (will have to go buy some first though).
In all this one is pretty hot since I left all the seeds and stuff in. They ground up nice so you can't see them and there aren't any (or much) skins or onion floating around either.
Till next time.
-1/2 small yellow onion, diced
-2 good sized cloves of garlic, crushed
-1/4 tsp pickling salt
-1/3 cup red wine vinegar
-a good splash of white vinegar
-8 or 10 good sized jalapenos, quartered, seeds and placenta left in
Brought to a boil, simmered on the stove for a good 20 minutes or more, the peppers were really soft. I ended up adding a bit of tap water and more vinegar as usual to keep it cooking right. Removed from heat until cooled a bit then transfered to a blender to liquify. I have it a few runs in the blender and it came out really smooth. I transfered it to a few bottles, not enough to fill each but I wanted to test some stuff.
A small amount went into a bottle to try adding liquid hickory smoke (see other thread). I used a bit too much but lesson learned, I will try this again sometime.
In another bottle (had more sauce) I topped it up with some lime juice and gave it a shake. The sauce started out pretty thick so now it's great for shaking and has a nice lime flavour.
The third bottle is larger and I didn't add anything else to it. It's a bit thick (but smooth) so I will likely cut it with more vinegar. I think plain white vinegar is a bit too sharp so I may try some apple cider vinegar with this one (will have to go buy some first though).
In all this one is pretty hot since I left all the seeds and stuff in. They ground up nice so you can't see them and there aren't any (or much) skins or onion floating around either.
Till next time.
