jalapeno hot sauce
👩🍳 Step-by-Step Instructions
- Prep with Caution: Put on a pair of kitchen gloves before handling the jalapeños! Slice the stems off your 1 lb of peppers. Roughly chop them into rounds. Pro-tip: For a milder sauce, scrape out the seeds and ribs from half the peppers; for a true fiery kick, keep them all in!
- Sauté the Aromatics: Heat your olive oil in a saucepan over medium heat. Toss in the chopped small onion and 4 garlic cloves. Sauté for 3 to 4 minutes until the onion is translucent and fragrant.
- Simmer and Soften: Add the chopped jalapeños, 1 cup of white vinegar, 1/2 cup of water, 1 tsp of sugar, and salt to the saucepan. Bring the mixture to a boil, then reduce the heat to a low simmer. Cover and let it cook gently for 10 to 12 minutes until the peppers are completely tender and olive green.
- Blend to Perfection: Remove the pan from the heat and let the mixture cool slightly for 5 minutes. Transfer everything carefully into a high-speed blender. Secure the lid tightly and blend on high for 1 to 2 minutes until smooth, creamy, and completely uniform.
- Bottle and Chill: Pour your hot sauce into a clean, sterilized glass bottle or squeeze container. Let it cool completely to room temperature before popping the cap on and storing it in the refrigerator. ❄️
