Best Jalapeno Hot Sauce Recipes

JALAPENO HOT SAUCE

Steps:

• In a med sauce pan over hight heat, combine oil, peppers, garlic, onion and salt. Saute for aprox. 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and cool to room temperature. Transfer mixture to a food processor or use a hand blender to puree until smooth, add vinegar and continue to process until blended.

JALAPENO HOMEMADE HOT SAUCE

Steps:

• Inspect 4 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until sauce is ready. Wash new, unused lids and rings in warm soapy water.
• Combine vinegar, water, serrano peppers, jalapeno peppers, tomatoes, and salt in a saucepan over medium heat. Bring to a simmer and cook sauce for 50 minutes.
• Run sauce through a tomato mill or a fine-mesh sieve 3 times.
• Pack sauce into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

HOT DOGS IN HOT JALAPENO PEPPER SAUCE

Steps:

• In a large pot mix first five ingredients and bring to a boil.
• Add hot dogs and cook until peppers look wilted.
• Pour into jars.
• Add one garlic clove per jar.
• Seal tightly and let sit in water bath for 30 minutes.

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.

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.

JALAPENO HOT SAUCE (MEDIUM HOT)

Steps:

• Cut hot pepper in half and remove seeds.
• Drop in boiling water for 30 seconds to blanche.
• Squeeze juice from lime and combine hot peppers and all other ingredients in blender and chop.
• Now put them on high speed to blend all ingredients together.
• Store in an a wide mouth jar and store in the fridge.

EASY JALAPENO HOT SAUCE

Steps:

• Set aside 1 jalapeno pepper. Cut the stems off the rest; slice in half lengthwise, and remove the seeds.
• Place all of the peppers in a large pot of boiling water. Boil peppers about 15 minutes. Reserve about 2 tablespoons of boiling water, and drain the rest.
• Cut the stem off the remaining whole pepper, and place all of the the peppers into a blender. Pour in reserved water and canola oil, and season with salt and pepper. Blend until smooth and creamy. Serve hot or chilled.

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. Keep refrigerated.

HOT 'N CRUNCHY TROUT WITH MANGO-JALAPENO SAUCE

Steps:

• Place mangoes, sugar, champagne vinegar, garlic, and red onion in a nonstick pot. Bring to a boil. Reduce heat and simmer 10 minutes. Add jalapenos and salt. Set aside. Toast almonds and sesame seeds in a dry skillet until lightly toasted. Combine almonds, seeds, cornflakes, sugar, chili flakes, and salt in food processor. Pulse until coarse crumbs form, still crunchy. Empty onto platter or baking sheet. To prepare the Mango Jalapeno Puree, combine mango, jalapeno, honey, milk and cayenne pepper in food processor and puree the mixture. All of the above can be prepared well in advance. Once these steps are complete, the preparation of the fish takes only 10-15 minutes. Whisk milk and eggs to make an egg wash. Put flour in a flat dish or pie pan. Holding the trout fillet by the tail, dredge it in flour until well dusted. Pat off excess. Pass the dusted fish fillet through the egg wash, wetting entire surface. Place fillet in crumb mixture, lightly pressing crumbs on the fillet with the palm of your hand. Remove and shake off excess. Set aside on a dry sheet pan or cookie sheet until all fish are breaded. In a large, heavy saute pan, heat 6 tablespoons clarified butter over Medium heat (around 325 degrees). Lay trout skin-side up in hot pan. Saute for about 3 minutes on each side. It will cook to a golden, crunchy brown. Turn fillet once. Place each fillet on a cookie sheet in warm oven (180 degrees) until you have completed this process for all fillets. To serve, spread puree on plate first. Lay sizzling trout on top, and top with Mango Pineapple salsa. Each trout serves 1-2 people. Recommended accompaniment is mashed potatoes.