Jalapeno Hot Sauce
Enjoyed recipie, and all the comments! I put a spin on this recipie based on what was in the Garden.
in 2-3 qt Pot;
I simmered 3 Carrots-chopped (colour and sweet), 1 large beet-chopped (Color and sweet) with some water (eough to cover veggies-but no more), and 1 TBS Wondra (thickner-as needed), and some cracked malted barley (brew day-thickner). Pinch of Tumeric and Cumin (Preservative and color). Basically tried to create a thick sweet Bright color base. when I was happy, added 1 TBS Sea salt, 1/4 cup vinagar, 1 TBS lemon juice (acid caning process-Rule 2 TBS per quart). -
Sauted with oil; 2 cups de-seeded Jalapeno, chopped (Red), with three schotch bonnette pepper-de seeded ( heat and bright color), and three large garlic bulbs. Sauted until moisture was starting to reduce, and smell enhanced. -
I would have added Cilantro but the wife got it first. -
Sanitized small mason jars, and filled Hot. Lids sealed when cooled. -
I could not stop eating the left over sauce from the PAN, and the colour was awsome!!.
Please give us some more comments!
2 users found this review helpful
Aug. 19, 2012