Yesterday I picked about 75 ripe jalapeno and cherry bomb peppers. There is no way I'm going to be able to use all those peppers fresh, and since I use hot sauce very regularly, I decided to make my own.
Ingredients:
2 teaspoons vegetable oil1 – 1.5 lbs (about 60-70) fresh ripe jalapeno peppers, sliced
6 cloves garlic, minced
1 cup minced onion
1 1/2 teaspoons salt
4 cups water
2 cups distilled white vinegar
Directions:
Prepare 1/2 pint canning jars per manufacturer's instructions.
Slice the peppers - wear gloves if desired.
Slice the peppers - wear gloves if desired.
In a non-reactive sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 5 minutes. Add the water and cook for 20 minutes, stirring often. You may wish to do this outdoors! Whew!
Remove from heat and allow mixture to cool to room temperature.
Transfer the mixture to a food processor and puree until smooth.
Strain liquid through a sieve into a clean saucepan, discarding solids. It's a pretty color!
Whisk in vinegar.
Return to a boil. Turn off heat.
Ladle hot sauce into a sterilized jars and adjust two piece lids. Process in hot water bath 15 minutes.
Since these are 8oz jars, when ready to use, I'll decant into a squeeze bottle to keep in the fridge.
Alternatively, skip the hot water bath and store in refrigerator up to 4 months.
This will heat things up!
Until next time, Eat Well & Keep Digging!
The Gastronomic Gardener
Garden blog http://amidwestgarden.blogspot.com/
Cooking blog http://ihopeyouarehungry.blogspot.com/
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