I’m thrilled to watch seeds turn into plants in our garden. The latest guys to poke through the soil are hot peppers. The 30 plants we’ve started are mainly for making hot sauce, the one condiment I couldn’t do without. I love hot sauce, from Tabasco to Frank’s, so I figured I’d take a run at making the stuff with my own plants. In preparation for turning the summer’s crop into liquid gold I grabbed some jalapeno peppers at the store and decided to try to make my first hot sauce. And it worked, kinda. I try to lay out on the blog what you’ll need to make what I’m describing, which I’ll do here. But be warned, this stuff might almost be there in terms of taste, but it’s way too watery for me.
What you’ll need:
- 3/4 lbs of jalapenos, seeded
- 1 bunch of cilantro
- 4 cloves of garlic
- 1 T of salt
- 1/4 cup of brown sugar
- 1/2 cup of vinegar
What to do
- Put the vinegar and sugar in a sauce pan, bring to boil, remove from heat.
- Add everything but the vinegar/sugar mixture to a food processor. Pulse 5 times
- Add liquid mixture and mix until pureed
- Pour through a fine mesh strainer into a jar or whatever vessel you want.
- **OPTIONAL** I boiled down my hot sauce and it still wasn’t as thick as I wanted or as hot. This helped but it’s not quite there.
I’m going to rejigger the recipe, maybe not straining it out completely, maybe not seeding all the jalapenos. I’m not sure, but I’m hoping to have something near perfect by the time our peppers flower in the warmer months.