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.
Provided by Mexican Please
Categories Side Dish
Number Of Ingredients 11
Steps:
- Give the jalapenos a good rinse and de-stem them. Be sure to wash your hands after handling them. More info on handling hot chiles.
- Saute 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 jalapenos, 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.
Nutrition Facts : Calories 202 kcal, Carbohydrate 38 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Sodium 1190 mg, Fiber 15 g, Sugar 21 g, ServingSize 1 serving
AJI VERDE (SPICY PERUVIAN GREEN SAUCE)
Learn how to make the best aji verde sauce! Aji verde is spicy Peruvian green sauce, made with cilantro, jalapeños, and a little mayonnaise and Parmesan. It is utterly irresistible drizzled onto tacos and more! Recipe yields about 1 1/4 cups.
Provided by Cookie and Kate
Categories Sauce
Time 10m
Number Of Ingredients 7
Steps:
- In a food processor or blender, combine all of the ingredients. Blend until the cilantro has broken into very tiny pieces and the sauce is green and mostly smooth (no matter how long you blend it, it will still have some texture to it).
- Taste, and adjust if necessary. This sauce is intentionally bold and spicy and I usually think it's just right as written. However, if the flavor is too overwhelming, blend in 1 tablespoon of olive oil while running the food processor. If it's not spicy enough, add some of the reserved jalapeño seeds and blend again. If it doesn't have enough zip, add another tablespoon of lime juice and/or a pinch of salt.
- Aji verde keeps well in the refrigerator, covered, for about 1 week.
Nutrition Facts : ServingSize About 2 tablespoons, Calories 94 calories, Sugar 0.2 g, Sodium 161.8 mg, Fat 9.6 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 0.7 g, Fiber 0.2 g, Protein 1.2 g, Cholesterol 13.9 mg
GREEN CHILE SAUCE
Provided by Guy Fieri
Time 20m
Yield 4 1/2 cups
Number Of Ingredients 10
Steps:
- In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
- Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
- Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week.
GREEN BEANS AND HOT SAUCE
Fresh green beans, fresh peppers, and tomatoes livened up with crispy bacon.
Provided by SHEEKS
Categories Side Dish Vegetables Green Beans
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Place green beans, onions, tomatoes, banana peppers, bell pepper, and water in a large pot. Bring to a boil over high heat, then reduce heat to low. Cover pot and simmer approximately 10 minutes, until green beans are tender.
- While green beans are steaming, arrange bacon slices in a medium skillet. Fry over medium heat until crispy, approximately 10 minutes. Drain on paper towels. Crumble and set aside.
- Spoon green bean mixture and juice into a serving dish. Sprinkle crumbled bacon over top and serve immediately.
Nutrition Facts : Calories 314.9 calories, Carbohydrate 27.1 g, Cholesterol 28.6 mg, Fat 19.4 g, Fiber 10.1 g, Protein 10.9 g, SaturatedFat 6.4 g, Sodium 525.7 mg, Sugar 10.3 g
GREEN HOT SAUCE
Found this on the Chile Pepper Magazine web site. If we get jalapenos like last summer I'm going to put this to use!
Provided by Busters friend
Categories Low Protein
Time 40m
Yield 1 cup
Number Of Ingredients 4
Steps:
- In a large non-aluminum pot over medium-high heat, combine all ingredients.
- Carefully bring to a boil, and boil for about 5 minutes. Let cool, then puree mixture in a blender. Return mixture to the pot, and cook over medium heat for another 5 to 7 minutes, until the mash is bubbling. Again, be careful of the vapors. Let the mixture cool, then pour into freshly sterilized hot canning jars, and top with sterilized lids.
- Process in covered hot water bath for 10 minutes.
- Place in a cool, dark place to "mature" for 2 to 3 months.
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