Jalapeño Hot Sauce
Ingredients:
15 fresh jalapeño peppers, stems removed
1/2 cup chopped onion
4 cloves garlic, minced
1 cup white vinegar
1 teaspoon salt
1/2 teaspoon cumin
1/2 cup water
1 tablespoon honey (optional)
Juice of 1 lime
Instructions:
Prep the ingredients: Remove the stems from the jalapeños, chop the onion, and mince the garlic.
Simmer the base: In a medium pot, combine the jalapeños, onion, garlic, water, and vinegar. Bring to a boil over medium heat. Once boiling, reduce the heat and simmer for about 10 minutes, until the peppers soften.
Cool slightly: Remove the pot from heat and allow the mixture to cool a bit before blending.
Blend the sauce: Transfer the contents to a blender or food processor. Add salt, cumin, lime juice, and honey (if using). Blend until smooth.
Adjust consistency: If the sauce is too thick, add a little more water until it reaches your desired texture.
Taste and tweak: Adjust flavors as needed—more lime juice for tang, more honey to mellow the heat.
Strain (optional): For a smoother texture, strain the sauce through a fine mesh sieve.
Bottle and store: Pour the hot sauce into sterilized bottles or jars. Store in the fridge for several weeks—the flavor only gets better over time.
Notes:
For less heat, remove seeds and membranes from the jalapeños before cooking.
Want it spicier? Keep the seeds or add a hotter pepper like a serrano.
Play around with extra spices like coriander or smoked paprika to customize the flavor.
Freezing tip: Freeze extra sauce in ice cube trays and thaw as needed for single servings.
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