Roasted Jalapeno Hot Sauce Recipes

ROASTED RED JALAPENO PEPPER HOT SAUCE RECIPE

Steps:

• Heat your oven to 350 degrees. Slice the jalapeno peppers in half lengthwise and remove the stems. Set them onto a lightly oiled baking sheet and bake 20-25 minutes, or until the skins blister.
• Remove from heat and cover with aluminum foil or a towel to allow them to steam. Peel off the skins and discard.
• Set the peppers into a food processor.
• Heat a small pan to medium heat and add chopped onion and garlic with a splash of olive oil. Cook about 5 minutes to soften.
• Add all remaining ingredients and heat through. Into the food processor they go.
• Process the sauce until smooth. You can also use a food mill if you'd like your sauce to be thick and consistent.
• Test for salt and serve!

ROASTED JALAPENO HOT SAUCE

Steps:

• 1. Preheat oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper.
• 2. Place the jalapenos onto the pan whole. Then, cut the bell peppers into quarters (removing and discarding the stem and seeds) and add them to the pan. Peel and cut the onion into 8 pieces, and cut the entire bulb of garlic in half crosswise, so that all the cloves of garlic get cut in half. Add them both the sheet pan as well.
• 3. Drizzle the vegetables with olive oil, and roast for 25 minutes. Then, turn the oven to BROIL and continue cooking for another 5 minutes, or until the peppers are slightly charred.
• 4. When the roasted vegetables are cool enough to handle, squeeze the garlic cloves out of the skin (discard the skin), and pull the tops off of the jalapenos. If desired, you can also squeeze each jalapeno to remove some of the seeds, or use a small spoon to scrape them out (thus making for a less fiery hot sauce). Then, scoop all the roasted veg into the bowl of a food processor, add all remaining ingredients, and blend until completely smooth.
• 5. Depending on the water content of your peppers, your hot sauce could be a little too thick at this point. If desired, add up to 1/2 cup of water and blend again, to thin slightly. Since this hot sauce is so potent and full of roasted vegetables, adding the water won't significantly dilute it's flavor.
• 6. Pour hot sauce into jars, and transfer to the fridge for long term storage (up to 6 months). Because of the high acidity of this hot sauce, it technically could be stored at room temperature, so feel free to gift these at room temperature with instructions to store it in the fridge.

ROASTED RED JALAPEñO HOT SAUCE RECIPE

Steps:

• Preheat oven to 425˚F.
• Add the jalapeños, onion, and garlic to a roasting pan.
• Roast in a preheated oven until the vegetables are soft, about 30 minutes. Stir half way through so the vegetables cook evenly. Remove the pan from the oven and let it cool for 5-10 minutes.
• Add the vegetables to a food processor or blender. Add the red wine vinegar, lime juice, water, and a dash of salt and pepper. Puree until smooth.
• Transfer the hot sauce to a glass bottle or canning jar. Store in the refrigerator for up to 4 weeks or freeze for longer storage. Makes about one cup.

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

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.

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.