Jumpin’ Jalapeno Sauce

I’ve always wanted to make homemade hot sauces.  Evan received a hot sauce cookbook over Christmas, so we knew that we had to try out some of the recipes!  They are really simple to make.  So far, we’ve made four hot sauces, and this one presented below is my favorite.  This recipe yields enough for two pint-sized mason jars.

Jumpin’ Jalapeno Sauce

Ingredients:
– 12 fresh jalapenos
– 1 medium yellow onion, peeled
– 2 cloves garlic, peeled
– 1/3 cup fresh cilantro
– Juice of 1 lime
– 2 cups white distilled vinegar
– 1 cup water
– Pinch of salt

We had plans to can the sauce and offer one as a belated Christmas present to my brother, so we began the process by first sanitizing our two mason jars.  We don’t have a canning kettle, so we used a large spaghetti pot with its lid.  To sterilize the jars, place them in a pot with enough water to fully submerge them.  Raise the temperature to high and let the jars sit in the boiling water for 15 minutes.

Meanwhile, peel and chop up the onion and garlic either by hand or in a food processor.

Slice off the stems to the jalapenos.  If you’d prefer a milder sauce, you can take out the seeds.

Then, dice up the jalapenos in the food processor, too.

Once everything is finely diced, place the onions and jalapenos in a saucepan over medium heat.
Add the lime juice, water, vinegar, and salt to the saucepan.  Pluck off the cilantro leaves from their stems and mix well.

You may either pour the mixture into a blender or use an immersion blender for this next step.  Make sure everything is completely pureed.  

Crank up the stove to high heat.  Bring to a boil, then simmer the sauce for 10 minutes on low heat.

The sauce will look like this once done!
If you plan on using the sauce right away, remove the saucepan from the heat and let the jalapeno sauce cool for another 10 minutes.  If you choose to can it, pour the sauce while still hot into the sterilized mason jars.  Submerge and boil the jars in hot water for 20 minutes.  Once done, remove the jar and let cool before handling.  The sauce will remain fresh for up to a year!
My brother loved his hot sauce gift.  We even named it after him.  It’s great with chips, on tacos, and in jambalaya.  It’s certainly got a kick, but it’s not overwhelming (at least for me).  

Enjoy!

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