Alex’s Jumpin Jacks Jalapeno JuiceOctober 3, 2011 by: Alex
Last year I grew a bunch of jalapenos and wanted to make a sauce from it. I looked up the tobasco recipe on-line and modified it to make it my own. This recipe is cheap, easy and it tastes GREAT. The recipe yields about half a pitcher of sauce, but it depends on the size of your blender and how many jalapenos you use. There are lots of options – but this will get you started.
Chef Brian made a jalapeno sauce with bourbon, brown sugar and vanilla that tasted good. He also creid like a girl when he ate a fresh cayenne pepper. My last batch was a serrano / jalapeno sauce which kicked it up on the heat scale.
My hottest attempt was a Jalapeno / Green Habanero mix that I call Nick’s Nightmare Nectar. It’s HOT.
Sooooo – What you’ll need:
- About 20 large fresh jalapenos, tops cut-off
- 1/4 cup white vinegar
- 1/4 cup water
- 1/2 Tsp sea salt
- 1/2 tsp fresh minced garlic
- Well ventilated area (when simmering)
- Hiking type drink cannister
- Bread and milk for wimps
So, wash the jalapenos first, then cut the tops off. Leave the seeds and everything else (the seeds aren’t THAT hot). Put them in a high end blender, you will need to liquify the hell out of this. Add water and vinegar, salt and garlic. Puree for about 3-5 min. Pour into a small sauce pan and put a lid on it if you want to breathe comfortably. Simmer for about 6-8 min, stir on low heat so you don’t burn any of the pulp. If you dabble with Habaneros or other hot stuff – don’t do it in the winter time. I choked my family almost out of the house with the really hot sauce.
I like to put it back in the blender for another minute after cooking. Strain the whole mix. I use a large steel strainer. I also put about half of the pulp back into the sauce so it’s not watery. Don’t throw the pulp away! Mix it with some Nacho cheese for a great dip!
Let the mixture cool for about an hour. I put my sauce in a labeled plastic drinking cup (like the kind for hiking) and keep in the fridge. Tobasco keeps theirs for 2 years in a barrel, 2-3 months in a fridge is fine for me. I also buy some sauce bottles and caps. Have some fun naming your sauces!