Jalapeno Hot Sauce Recipe Canning Recipes

JALAPENO HOT SAUCE

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.

JALAPENO HOT SAUCE

Steps:

• Empty tomatillos into a pot about 10 litres / quarts in size or larger. You can start warming the pot slowly.
• Wash the jalapeno peppers, stem them, but leave seeds in.
• Slice peppers into rings or whiz coarsely in food processor. Add to pot.
• Wash and peel the onions, then cut into slices. Add to pot.
• Wash, peel and mince the garlic, add to pot.
• Wash and chop the coriander. Add to the pot.
• Add the apple cider vinegar, bottled lime juice, and the water.
• Crank heat on pot and bring to a boil.
• Boil steadily, though not crazily, uncovered for an hour. Stir periodically.
• After that hour, lower heat to a simmer and let cook uncovered for another additional hour. Stir periodically.
• Turn stove burner off. Remove from heat and let cool a bit so that it's safe for the next step.
• (At this point, you could even refrigerate the mixture in tubs overnight and pick up the next day.)
• Put mixture through a blender in small batches, blending each one for about 2 minutes per batch so that it's a totally smooth puréed sauce.
• When blended mixture is all back in the pot, crank the heat to bring it all back to a boil. Stir constantly but mind hot splattering of the sauce.
• When it's bubbling hot, turn off heat.
• Ladle hot sauce into heated jars, leaving 2 cm (1/2 inch) headspace.
• Debubble, adjust headspace.
• Wipe jar rims.
• Put lids on.
• Process in a water bath or steam canner.
• Process jars for 10 minutes; increase time as needed for your altitude.

JALAPENO HOT SAUCE

Steps:

• In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.
• Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.
• Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.