Roasted Jalapeno Hot Sauce Recipes

ROASTED RED JALAPENO PEPPER HOT SAUCE RECIPE

Steps:

• Heat your oven to 350 degrees. Slice the jalapeno peppers in half lengthwise and remove the stems. Set them onto a lightly oiled baking sheet and bake 20-25 minutes, or until the skins blister.
• Remove from heat and cover with aluminum foil or a towel to allow them to steam. Peel off the skins and discard.
• Set the peppers into a food processor.
• Heat a small pan to medium heat and add chopped onion and garlic with a splash of olive oil. Cook about 5 minutes to soften.
• Add all remaining ingredients and heat through. Into the food processor they go.
• Process the sauce until smooth. You can also use a food mill if you'd like your sauce to be thick and consistent.
• Test for salt and serve!

ROASTED RED JALAPEñO HOT SAUCE RECIPE

Steps:

• Preheat oven to 425˚F.
• Add the jalapeños, onion, and garlic to a roasting pan.
• Roast in a preheated oven until the vegetables are soft, about 30 minutes. Stir half way through so the vegetables cook evenly. Remove the pan from the oven and let it cool for 5-10 minutes.
• 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.
• 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.

JALAPENO HOT SAUCE

Steps:

• Empty tomatillos into a pot about 10 litres / quarts in size or larger. You can start warming the pot slowly.
• Wash the jalapeno peppers, stem them, but leave seeds in.
• Slice peppers into rings or whiz coarsely in food processor. Add to pot.
• Wash and peel the onions, then cut into slices. Add to pot.
• Wash, peel and mince the garlic, add to pot.
• Wash and chop the coriander. Add to the pot.
• Add the apple cider vinegar, bottled lime juice, and the water.
• Crank heat on pot and bring to a boil.
• Boil steadily, though not crazily, uncovered for an hour. Stir periodically.
• After that hour, lower heat to a simmer and let cook uncovered for another additional hour. Stir periodically.
• Turn stove burner off. Remove from heat and let cool a bit so that it's safe for the next step.
• (At this point, you could even refrigerate the mixture in tubs overnight and pick up the next day.)
• Put mixture through a blender in small batches, blending each one for about 2 minutes per batch so that it's a totally smooth puréed sauce.
• When blended mixture is all back in the pot, crank the heat to bring it all back to a boil. Stir constantly but mind hot splattering of the sauce.
• When it's bubbling hot, turn off heat.
• Ladle hot sauce into heated jars, leaving 2 cm (1/2 inch) headspace.
• Debubble, adjust headspace.
• Wipe jar rims.
• Put lids on.
• Process in a water bath or steam canner.
• Process jars for 10 minutes; increase time as needed for your altitude.

JALAPENO HOT SAUCE

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.

TEXAS ROASTED JALAPENO HOT SAUCE

Steps:

• Slice onion into 1/2 inch slices.
• Place peppers, onion slices and whole tomatoes on a foil lined baking sheet. Roast in a 300 degree oven for approximately 20 minutes or until items show browning or slight charring. Blend half of the peppers, 1 tomato and garlic cloves in a blender (low speed). Add remaining peppers, onion slices, tomato and salt. Use lowest blender speed to blend into a chunky salsa. Pour into bowl and serve with tortilla chips. Heat index will vary by strength of peppers. Very useful to spice up meat dishes or soups. Keeps well in fridge for 7-10 days.

ROASTED JALAPENO HOT SAUCE

Steps:

• 1. Preheat oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper.
• 2. Place the jalapenos onto the pan whole. Then, cut the bell peppers into quarters (removing and discarding the stem and seeds) and add them to the pan. Peel and cut the onion into 8 pieces, and cut the entire bulb of garlic in half crosswise, so that all the cloves of garlic get cut in half. Add them both the sheet pan as well.
• 3. Drizzle the vegetables with olive oil, and roast for 25 minutes. Then, turn the oven to BROIL and continue cooking for another 5 minutes, or until the peppers are slightly charred.
• 4. When the roasted vegetables are cool enough to handle, squeeze the garlic cloves out of the skin (discard the skin), and pull the tops off of the jalapenos. If desired, you can also squeeze each jalapeno to remove some of the seeds, or use a small spoon to scrape them out (thus making for a less fiery hot sauce). Then, scoop all the roasted veg into the bowl of a food processor, add all remaining ingredients, and blend until completely smooth.
• 5. Depending on the water content of your peppers, your hot sauce could be a little too thick at this point. If desired, add up to 1/2 cup of water and blend again, to thin slightly. Since this hot sauce is so potent and full of roasted vegetables, adding the water won't significantly dilute it's flavor.
• 6. Pour hot sauce into jars, and transfer to the fridge for long term storage (up to 6 months). Because of the high acidity of this hot sauce, it technically could be stored at room temperature, so feel free to gift these at room temperature with instructions to store it in the fridge.

JALAPENO HOT SAUCE

Steps:

• In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.
• Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.
• Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.

HOMEMADE BOTTLED MEXICAN HOT SAUCE

Steps:

• Gather the ingredients.
• Heat vegetable oil over medium heat in a nonstick saucepan . Add sliced jalapeños, garlic, and onion; sauté, stirring frequently, for 5 to 10 minutes, until the onion is transparent, but not yet turning brown.
• Add the water. When mixture comes to a boil, turn temperature down a bit and put the lid on the pan. Boil gently for about 15 minutes.
• Remove the pan from heat, take the lid off, and allow everything to sit until cooled to room temperature.
• Place the cooled jalapeño mixture in a blender and add the salt. Blend at medium speed for 1 minute. While the blender is still working, slowly pour in the vinegar.
• Strain your hot sauce, then use a funnel to pour the sauce into a sterilized bottle with a tight lid. Refrigerate.

ROASTED JALAPENO

Steps:

• Preset the oven to 400 degrees farenheit.
• Cut jalapeno peppers into halves.
• Arrange them in a tray without crowding.
• Drizzle vegetable oil evenly over the jalapenos.
• Bake it for 10 minutes or until the edges are charred.
• Remove it from the oven and cover it with aluminuum foil immediately.
• Rest it for 10 minutes.
• Now open the foil, and peel the skin of the pepper.
• Allow it to cool to the room temperature and transfer to an air tight container to use later.