JALAPENO HOT SAUCE
Here's an easy recipe for a batch of homemade Jalapeno Hot Sauce. It uses a pound of jalapenos so consider yourself warned! Note: instructions not designed for canning or long term preserving.
Provided by Mexican Please
Categories Side Dish
Number Of Ingredients 11
Steps:
- Give the jalapenos a good rinse and de-stem them. Be sure to wash your hands after handling them. More info on handling hot chiles.
- Saute a roughly chopped 1/2 onion and 2 whole, peeled garlic cloves in a glug of oil over medium heat.
- Once the onion is browning you can add 1 teaspoon Mexican oregano, some freshly cracked black pepper, and 1/4 teaspoon cumin (optional). Briefly cook until fragrant and then add: the de-stemmed jalapenos, 3/4 cup white vinegar, 1/2 cup water, and 1/2 teaspoon salt. Bring to a simmer and then add everything to a blender.
- Add 8-10 sprigs cilantro and the juice of 1 lime to the blender. Combine well or to your desired consistency. I usually leave it a bit chunky but you can always blend it thinner.
- Add mixture to three 5 oz. bottles or a small Mason jar. Store in the fridge where it will keep for at least a month.
Nutrition Facts : Calories 202 kcal, Carbohydrate 38 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Sodium 1190 mg, Fiber 15 g, Sugar 21 g, ServingSize 1 serving
HOMEMADE RED HOT SAUCE
In Mexico, the bottled hot sauce is used every day to spice up street fares such as potato chips, fruit cocktails, popcorn, and other fried foods sold as snacks in plastic bags. It is also used in some seafood cocktail preparations and alcoholic drinks. I hope you enjoy this delicious recipe.
Provided by Mely Martínez
Categories Salsas
Time 30m
Number Of Ingredients 12
Steps:
- Place the arbol peppers, guajillo peppers, and garlic in a saucepan with the water. Turn the heat to high, and once the water starts boiling, turn the heat down and simmer for about 20 minutes, or until peppers are very soft. Due to the fumes, the peppers will give off, make sure your windows are open or turn on the exhaust fan.
- Remove saucepan from heat and allow to drop to room temperature. Once it has cooled, place the peppers, garlic, spices, dried herbs, vinegar, and one cup of the cooking water into a blender. Puree until you have a very fine texture.
- Pour this mixture into a glass container using a strainer, to remove any pieces of pepper skins left.
- Pour the mixture into the saucepan again, turn to medium-high heat, and gently simmer for about 5 minutes. This is just enough time to reduce the salsa to the desired consistency and allow the spices' flavors to blend. Again, don't forget to have the windows open and/or the kitchen exhaust fan on.
- Allow cooling. Pour the sauce into a sterilized bottle and secure with an airtight cap or lid.
- You can use this sauce immediately, although the flavors will be better about two weeks later. This sauce can last stored in your refrigerator for about 6 months. Enjoy!
Nutrition Facts : ServingSize 0.5 tbsp, Calories 4 kcal, Sodium 2 mg
AUTHENTIC MEXICAN HOT SAUCE
This is my version of my favorite taco wagon's 'earthy' hot sauce of which I can never get enough. It is a little time consuming, but well worth it. I put it on everything from eggs to tacos, quesadillas, and salads. You can use any combination of chiles (cascabel, chipotle, Californian, New Mexican). For a hotter sauce, you can use all hot New Mexico chiles or add a few dried arbol chiles. For a tangier sauce, add the juice of 1 lime.
Provided by Nyteez.com
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Remove stems and seeds from the guajillo chile, pasilla chile, and the New Mexico chile pods.
- Heat a cast-iron skillet over medium heat. Toast the chile pods in the skillet until lightly brown, about 2 to 3 minutes. Transfer the chile pods to a small bowl and pour the warm water over them. Allow chiles to soak about 40 minutes.
- Remove the guajillo and New Mexico chiles from the water. Use a spoon to scrape the pulp from the skin. Discard the skin. Place the pulp of the guajillo chile and the New Mexico chiles in a food processor with the pasilla chile and the water in which the peppers soaked. Puree in the food processor until all ingredients are combined. Add the garlic, cumin, salt, brown sugar, salt, and vinegar. Puree the mixture until smooth.
Nutrition Facts : Calories 5.3 calories, Carbohydrate 1 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 195.8 mg, Sugar 0.4 g
MEXICAN HOT PEPPER SAUCE
This is a hot pepper sauce that I have made and enjoyed for years. The recipe was shared by a family member, a geologist who spent some time working at the pyramid site near Mexico City. Being the great cook he was he came back with some exceptionally good recipes, this one being one of my favorites. Having been Metric for so many years I am going with 32 ounces in the pickle jar size. Original recipe calls for two # 3 cans of tomatoes - since the converter varies for the number three can I am inclined to with the #3 can being equivalent to four cups. More tomatoes can be used if one so desires. Have wonderful memories of that long ago outdoor breakfast served in a a beautiful sunny Chilliwack B.C. garden with this hot sauce passed around to give those scrambled eggs a breakfast to remember! Great over eggs, on chicken wings, if you love hot sauce you'll be wanting to make this one!
Provided by Gerry
Categories Low Protein
Time 10m
Yield 4 quarts, 30 serving(s)
Number Of Ingredients 6
Steps:
- Put ingredients through blender and put in sterilized bottles.
- Refrigerate.
- Note: this makes a large batch, you may want to half the recipe - or go with it and share as I do!
Nutrition Facts : Calories 35.9, Fat 0.4, SaturatedFat 0.1, Sodium 10, Carbohydrate 7.7, Fiber 2.4, Sugar 4.3, Protein 1.7
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