EASY JALAPENO HOT SAUCE
A tremendous hot sauce that will spice up sandwiches, marinades, vegetable dishes -- just about anything! Jalapenos are boiled, then blended smooth with canola oil, salt and pepper.
Provided by BC32
Categories Side Dish Vegetables
Time 30m
Yield 32
Number Of Ingredients 3
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.
Nutrition Facts : Calories 13.1 calories, Carbohydrate 1 g, Fat 1 g, Fiber 0.5 g, Protein 0.2 g, SaturatedFat 0.1 g, Sodium 0.2 mg, Sugar 0.6 g
JALAPEñO MILD SAUCE RECIPE BY TASTY
Here's what you need: olive oil, jalapeñoes, garlic, onion, salt, water, white vinegar
Provided by Julie Klink
Categories Sides
Yield 6 cups
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large pan over high heat, then add the jalapeños, onion, garlic, and salt. Stir and cook for 4 minutes.
- Add the water and vinegar. Reduce the heat to medium-low.
- Simmer for 20 minutes stirring continuously.
- Remove the pan from the heat and let cool.
- Pour the jalapeño mixture into a blender and puree until smooth.
- Using a funnel, pour the sauce into a bottle or jar and store in the refrigerator for up to 2 months.
- Enjoy!
Nutrition Facts : Calories 36 calories, Carbohydrate 2 grams, Fat 2 grams, Fiber 0 grams, Protein 0 grams, Sugar 1 gram
CREAMY JALAPEñO SAUCE
Provided by Rhoda Boone
Categories Sauce Garlic Cinco de Mayo Jalapeño Cilantro
Yield Makes about 1 1/4 cups
Number Of Ingredients 6
Steps:
- Pulse jalapeños, garlic, lime juice, and salt in a blender or food processor until puréed. With motor running, slowly drizzle in oil until a thick sauce forms. Add cilantro and pulse a few times until chopped and incorporated. Taste and add more jalapeño, if necessary.
- Do Ahead
- Sauce can be made up to 3 days in advance and refrigerated.
HABANERO HOT SAUCE RECIPE BY TASTY
Here's what you need: habanero peppers, garlic, olive oil, carrot, onion, salt, water, lime juice, white vinegar
Provided by Julie Klink
Yield 6 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
- Place the habanero peppers and garlic on the baking sheet. Drizzle with 1 tablespoon of olive oil and toss with tongs to coat. NOTE: Do not touch the peppers with your bare hands.
- Roast for 10 minutes, until the edges of the peppers are brown.
- Add the remaining tablespoon of olive oil to a large pot over high heat. Add the carrot, onion, and salt. Cook for 4 minutes, until the vegetables are tender and glossy.
- Add the water, lime juice, white vinegar, and the roasted peppers and stir. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes.
- Remove the pot from the heat and let cool.
- Pour the vegetable mixture into a blender and puree until smooth.
- Using a funnel, pour the sauce into a bottle or jar and store in the refrigerator for up to 2 weeks.
- Enjoy!
Nutrition Facts : Calories 88 calories, Carbohydrate 11 grams, Fat 4 grams, Fiber 2 grams, Protein 1 gram, Sugar 5 grams
JALAPENO HOT SAUCE
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
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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