HOT ONES HOT SAUCE STORE RECIPES

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JALAPENO HOT SAUCE RECIPE | MEXICAN PLEASE



Jalapeno Hot Sauce Recipe | Mexican Please image

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

Prep Time 10 minutes

Cook Time 10 minutes

Yield 48

Number Of Ingredients 11

1 lb. jalapeno peppers (approx. 10 jalapenos)
1/2 onion
2 garlic cloves
3/4 cup white vinegar
1/2 cup water
juice of 1 lime
1/2 teaspoon salt
1 teaspoon Mexican oregano
1/4 teaspoon cumin (optional)
8-10 cilantro sprigs
freshly cracked black pepper

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, CarbohydrateContent 38 g, ProteinContent 5 g, FatContent 2 g, SaturatedFatContent 1 g, SodiumContent 1190 mg, FiberContent 15 g, SugarContent 21 g, ServingSize 1 serving

JALAPENO HOT SAUCE RECIPE | MEXICAN PLEASE



Jalapeno Hot Sauce Recipe | Mexican Please image

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

Prep Time 10 minutes

Cook Time 10 minutes

Yield 48

Number Of Ingredients 11

1 lb. jalapeno peppers (approx. 10 jalapenos)
1/2 onion
2 garlic cloves
3/4 cup white vinegar
1/2 cup water
juice of 1 lime
1/2 teaspoon salt
1 teaspoon Mexican oregano
1/4 teaspoon cumin (optional)
8-10 cilantro sprigs
freshly cracked black pepper

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, CarbohydrateContent 38 g, ProteinContent 5 g, FatContent 2 g, SaturatedFatContent 1 g, SodiumContent 1190 mg, FiberContent 15 g, SugarContent 21 g, ServingSize 1 serving

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