Jalapeño Hot Sauce


Thank you, Chef Bobby Flay!  At least, I THINK this recipe is his.  I can’t seem to find my source, but I believe I found it credited to him.  At any rate, this is a delicious green sauce, not too hot, perfect on breakfast egg burritos!  This recipe makes a lot, so I bottle it up and store the unopened bottles in the refrigerator.  It’s good for months, — IF it will last that long!

ingredients

  • 6 Tbl canola oil
  • 1 small yellow onion, coarsely chopped
  • 10 jalapeños, stemmed (seed if you wish), and coarsely chopped
  • 1 clove garlic, coarsely chopped
  • 2 cups rice vinegar
  • 1 cup water
  • 2 tsp kosher salt
  • 1-1/2 Tbl honey
  • 1/4 cup cilantro leaves

instructions

Heat 2 Tbl of the oil in a medium saucepan over medium heat.  Add the onion and jalapeños and cook until soft.  Add the garlic and cook for 30 seconds.

Add the vinegar and water and bring to a simmer.  Cover the pot and let cook for 10 minutes.

Transfer the mixture to a blender, add the remaining oil, salt, honey, and cilantro, and blend until very smooth, about 2-3 minutes.

Yield: about 4-3/4 cups.


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