Once a year, John plants jalapeños in the garden. This year he tried a new hybrid, Jalafuego and whoa! There were jalapeños coming from every which way. It is very productive, with beautiful fat peppers. It was time to bring out the canner and make jalapeño hot sauce.
The little plants produced an amazing amount of jalapeños.
Jalapeños are cut into halves then roasted briefly. We grow our own peppers because the supermarket varieties vary considerably in heat. We like it spicy!
Once roasted and charred in a few spots they go into the blender with the other ingredients for a quick whirl.
Garlic, cilantro, onion and fresh oregano all contribute to the fresh flavor of the jalapeño hot sauce.
Once the sauce is processed in the water bath canner it will be shelf stable for up to 18 months.
Jalapeño Hot Sauce
Makes 6 half pint jars
Ingredients
After roasting peppers, total weight should amount to 16 ounces to ensure there is enough for 6 jars. If you are a bit short just add a few raw peppers to total 16 ounces.
1 3/4 pounds fresh jalapeños, halved lengthwise
1 cup packed, chopped cilantro, tender stems included
6 large peeled garlic cloves
1 large onion, coarsely chopped
6 sprigs fresh oregano about 4 inches each, stems discarded
1 cup fresh lime juice
2 cups distilled white vinegar
1/2 cup filtered water
1 1/2 teaspoons pickling salt
2 tablespoons light brown sugar (packed)
1/2 teaspoon xanthan gum powder (optional but helps to prevent sauce from separating)
Preparation
Prepare boiling water canner and 6 half-pint mason jars with two piece closures: Wash jars and lids, place jars in canner pot and fill with water to 1-inch over top of jars. Place on stovetop and heat to a simmer.
Heat gas grill to high if using. Clean and oil grates. Place halved peppers skin side down and cook covered for about 5 minutes or until charred. Turn peppers over once, continue to cook for about 1-2 minutes more. Remove peppers to a tray or bowl. Alternatively, turn oven on to broil. Cover a large jelly roll pan or low sided roasting pan with parchment paper. Place jalapeños cut side down on the pan. Broil for about 8 – 10 minutes, or until the peppers are well charred (not necessary to turn peppers over). Remove pan from the oven and set aside.
Place all ingredients into a blender jar. If your blender is unable to accommodate all of the ingredients, hold back some of the vinegar and set aside. Puree all the ingredients in your blender. Pour the mixture into a large saucepan (add vinegar you set aside earlier) and slowly bring to a boil. Lower heat and simmer for 5 minutes. Remove pan from heat.
Ladle into prepared canning jars leaving 1/4 inch head space. Wipe rims. Center lids on jars. Screw band down until resistance is met (fingertip tight). Place in water bath canner and process for 15 minutes. Turn off heat, let jars rest in canner uncovered, for 5 more minutes. Remove jars to a cooling rack. Once cool remove canning rings and wipe jars clean before storing. Be sure to date the jars and use within 18 months.
This hot sauce is delicious with, but not limited to, all Mexican cuisine. A couple of our favorites are with scrambled eggs and on avocado sandwiches.