Jalapeno Hot Sauce Recipe Canning

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JALAPENO HOT SAUCE



Jalapeno Hot Sauce image

5 x half-litre jars (US pints)

Provided by Healthy Canning

Categories     Condiments

Time 4h

Number Of Ingredients 8

2 litres tomatillos ((diced, canned. 3 x 700 ml / 28 oz cans))
1.25 kg jalapeno peppers ((green. 2 3/4 lbs. Measurements after prep.))
500 g onion ((sliced. 4 cups, sliced. 1 lb. Measurements after prep.))
75 g garlic ((minced. 1/3 cup / 2.5 oz))
50 g coriander ((aka cilantro. Fresh chopped leaves. About 5 tablespoons / 1/3 cup))
500 ml cider vinegar ((5 % or higher. 2 cups / 16 oz))
250 ml ml lime juice ((bottled. 1 cup / 8 oz))
600 ml water ((2 1/2 cups / 20 oz))

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.

Nutrition Facts : ServingSize 1 g, Calories 8 kcal, Carbohydrate 1.6 g, Protein 0.3 g, Fat 0.1 g, Sodium 2 mg, Fiber 0.3 g, Sugar 0.8 g

JALAPENO HOT SAUCE



Jalapeno Hot Sauce image

Hot Sauce from scratch. You may use other hot peppers in place of the jalapenos.

Provided by Rayna Jordan

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 45m

Yield 16

Number Of Ingredients 7

1 teaspoon vegetable oil
20 fresh jalapeno peppers, sliced
3 cloves garlic, minced
½ cup minced onion
¾ teaspoon salt
2 cups water
1 cup distilled white vinegar

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.

Nutrition Facts : Calories 10.8 calories, Carbohydrate 1.7 g, Fat 0.4 g, Fiber 0.6 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 109.4 mg, Sugar 0.9 g

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