Here’s a fairly simple recipe for some very tasty sauce that’s doesn’t have to be scorching (but could easily be corrupted with some hotter chiles).
This recipe is actually inspired by two different Pepper Joe recipes, I like the idea of using carrots to sweeten up the sauce and compliment the really fresh flavor of the jalapenos. The ratios below will give you over 2 cups of thick sauce, great on burgers, tacos and almost anything else.
- 9-12 medium sized Jalapenos (serranos would work well too)
- 2 carrots (peeled)
- 1 medium size onion
- 6-8 garlic cloves
- Juice from 1 lime
- 1/3 cup white vinegar
- 1 Tablespoon sugar
- 1 teaspoon salt
- 1/2 Tablespoon black pepper
Directions: Bring 6 cups of water to a boil in a saucepan. Cut Jalapenos in half and drop in water for 1 minute. Remove peppers from water and set aside to cool. Put roughly chopped carrots, garlic, and onion into water and let simmer on medium heat. Once vegetables are tender, strain and let cool for a few minutes. Add all ingredients into a food processor or blender and puree until smooth. If sauce is too thick, add filtered water or more vinegar. Pour into jars and refrigerate.
See you Sunday for “Just the Tip”