Jalapeños Hot Sauce

A few days ago we made a bucket full of chili cheese top (recipe comes later this week) and we thought that it was a pity to through away the inside of the jalapeños. Thus we decided to try and make a jalapeños hot sauce, and the end result was so good that we decided that we would share it with all of you guys 🙂

The recipe is quite easy to follow and it doesn’t take long to make. So do you have jalapeños leftovers after dinner, you can freeze them and when you have enough, you can make delicious homemade hot sauce to be served on top of tacos or to spice up your daily cooking. Have you used a properly cleaned jar, the hot sauce can be stored for up to 6 month in a cool and dark place (ours doesn’t last for more than a few weeks, as we looooove hot sauce :-D).

 

Ingredients (about 3 cups)

50 jalapeños

6-7 garlic cloves

1 large onion

1 tbsp. salt

3 cups water

1 cup apple cider vinegar

 

Remove the stem form the jalapeños and slice them (as described above, and as you can see the first picture, we have used all the leftovers from our chili cheese tops so we have only added 4 whole jalapeños).

Chop the onion and garlic roughly and place in a sauce pan together with salt, jalapeños and water. Bring to a boil and cook at medium heat for 20 – 30 minutes or until most of the water has evaporated. Stir occasionally to avoid burning.

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Remove the cooked jalapeños mix from the heat and let it cool a bit before transferring it to a blender. Use a rubber spatula to get all the chili mix from the sauce pan and into the blender. Blend on medium speed while slowly adding the vinegar. Scrape the sides of the blender if necessary. Blend for 2-3 minutes.

Pour the chili sauce back into the sauce pan and bring to a boil again and cook for approximately 10 minutes or until the sharpness of the vinegar is gone.

Depending on your consistency preference you have two options now: 1) you can leave it as it is now and transfer it to a clean jar, or 2) you can transfer the chili sauce through a stainer and into a cleaned jar. This is done to remove any small seeds that did not get blended completely. The difference between the two methods, is the consistency of the end result. Using the last method you will get a very thin hot sauce like e.g. Tabasco, while the first methods gives a thicker and more grainy consistency.

We have chosen the second method as we like it thin, but if you prefer it slightly thicker you can just do that 😀

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Bon Appétit!

Ingredients (about 7.5 dl)

50 jalapeños

6-7 garlic cloves

1 large onion

1 tbsp. salt

7.5 dl water

2.5 dl apple cider vinegar

 

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