{"id":8045,"date":"2017-10-22T14:42:35","date_gmt":"2017-10-22T18:42:35","guid":{"rendered":"https:\/\/growagoodlife.com\/?p=8045"},"modified":"2023-12-03T13:50:50","modified_gmt":"2023-12-03T17:50:50","slug":"jalapeno-hot-sauce","status":"publish","type":"post","link":"https:\/\/growagoodlife.com\/jalapeno-hot-sauce\/","title":{"rendered":"Roasted Red Jalape\u00f1o Hot Sauce Recipe"},"content":{"rendered":"

Do you love adding little heat to your food? Then try this mildly spiced roasted red jalape\u00f1o hot sauce recipe.<\/p>\n

This roasted red jalape\u00f1o hot sauce is a great way to use up an abundance of jalape\u00f1os. Skip the store bought bottles and puree up your own roasted hot sauce using good-quality ingredients.<\/p>\n

\"bottle<\/p>\n

Each year, I am amazed at how quickly the seasons change from summer to fall. We held on to warm temperatures into early October this year as remnants of hurricanes brought humid weather our way.<\/p>\n

The warm weather allowed the peppers, tomatoes, and tomatillos to push out one more round of fruit. Even though we had an abundant harvest this year, I couldn’t resist allowing the plants to fulfill their desire to produce more.\u00a0A few weeks later, a frost-warning forecast had me scrambling in the garden to harvest the remaining crops before they were killed by frost. I was surprised that there were so many jalape\u00f1o peppers.<\/p>\n

We have plenty of canned tomato salsa<\/a> on our storage shelves in the basement. The freezer is filled with containers of salsa verde<\/a> and green chile sauce<\/a>. There are also plenty of freezer bags filled with sliced sweet peppers and whole jalape\u00f1os<\/a> to use as needed in recipes through the winter months.<\/p>\n

I decided to try making some hot pepper sauce out of the bonus jalape\u00f1o harvest. I am so glad I did. It tastes amazing!<\/strong><\/em><\/p>\n

How to Make Roasted Hot Sauce<\/h2>\n

You can make a roasted hot sauce with any type of chili peppers or a mix of peppers. Just be warned, if you combine red and green peppers, you’ll end up with a rather brown sauce. Still tasty, but it may not look very appealing.<\/p>\n

Jalape\u00f1os are a medium heat chili pepper, so this hot sauce is not overly hot. Removing the seeds will keep the hot sauce on the medium-hot side. Include the seeds if you like it hot. Be sure to wear gloves when working with hot peppers.<\/p>\n

Skip down to the bottom of this post for the full recipe.<\/p>\n

Step 1: Prepare the Ingredients<\/h3>\n

Wash the jalape\u00f1o peppers well under clean running water and place on a kitchen towel to air dry.<\/p>\n

While wearing gloves, cut off the tops, slice the chiles in half, and remove the seeds and membrane. Place the peppers into a roasting pan lightly oiled or lined with parchment paper to prevent sticking. Peel and roughly chop the onions and garlic and add to the roasting pan.<\/p>\n

Step 2: Roast the Vegetables<\/h3>\n

Place the pan into a preheated oven, and roast until the vegetables are soft. Stir part way through so the vegetables cook evenly. Remove the pan from the oven and let it cool for 5-10 minutes.<\/p>\n

Step 3: Puree into a Sauce<\/h3>\n

Add the vegetables to a food processor or blender. Add the red wine vinegar, lime juice, water, and a dash of salt and pepper. Puree until smooth.<\/p>\n

Step 4: Store and Enjoy<\/h3>\n

Transfer the hot sauce to a glass bottle or canning jar. Store in the refrigerator for up to 4 weeks or freeze for longer storage. Makes about one cup.<\/p>\n

\"Roasted<\/p>\n

Add a few drops of hot pepper sauce to soups, chilies, stir fry, or anything that needs an extra kick.<\/p>\n