What a bumper crop of jalapeno's this year!
Yesterday we roasted about 3 dozen good size jalapeno's and today I combined them with 3 cloves of garlic, a couple of onions about 1/2 cup vinegar and water to cover them all and cooked up for about an hour.
Once this is completed and all items are soft-blend to the consistenancy you like. You can either strain out the "chunks" or leave it chunky. If you choose to strain out the chunks-be sure to save this part as this is awesome on sandwiches, burgers or anything that you want to add some heat to.
You will want to also salt to taste.
A word of caution-depending on how hot your jalapeno's are the fumes while cooking can be very strong with the combo of heat from the peppers and the vinegar so you probably should do this with windows open!
Enjoy
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I tried this with the peppers I had from the garden ending up with about 2 dozen evenly divided three ways: jalapeno, Anaheim, and banana pepper with the addition of 1 large yellow bell, two small green bell, and 1/2 dozen cayenne. Splash of balsamic vinegar and lemon juice with the white vinegar and water to cover. I then removed 1/2 the liquid before blending. The cayenne peppers made up for the tamer Anaheim, banana and bell peppers with heat but the flavor is milder than straight jalapenos.
ReplyDeleteMike-it is awesome that you tweek things-I taught you well!
ReplyDeleteFoster tried this most recent sauce and said it reminded him of something he had in Denver at the airport-fantastic!
Too bad you didn't still work with Frank as you would have gotten to taste some of the goodness also!
PS Our jalapeno's are really coming into their own as they get bigger!