CAMP COOKING >> DRESSINGS, AIOLIS, RUBS & SAUCES >>JALAPEÑO HOR SAUCE

 

Jalapeño Hot Sauce

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Ingredients
  

  • 1 lb. jalapeño peppers approx. 10 jalapeños
  • ½ onion
  • 2 garlic cloves
  • ¾ Cup white vinegar
  • ½ Cup water
  • juice of 1 lime
  • ½ Tsp salt
  • 1 Tsp Mexican oregano
  • ¼ Tsp cumin optional
  • 8-10 cilantro sprigs
  • 1 Tbsp oil
  • freshly cracked black pepper

Instructions
 

  • Give the jalapeños a good rinse and de-stem them.  Be sure to wash your hands after handling them.
  • Sauté a roughly chopped 1/2 onion and 2 whole, peeled garlic cloves in a tbsp of oil over medium heat.
  • Once the onion is browning you can add 1 teaspoon Mexican oregano, some freshly cracked black pepper, and 1/4 teaspoon cumin (optional). Briefly cook until fragrant and then add: the de-stemmed jalapeños, 3/4 cup white vinegar, 1/2 cup water, and 1/2 teaspoon salt. Bring to a simmer and then add everything to a blender.
  • Add 8-10 sprigs cilantro and the juice of 1 lime to the blender. Combine well or to your desired consistency. I usually leave it a bit chunky but you can always blend it thinner.
  • Add mixture to three 5 oz. bottles or a small Mason jar. Store in the fridge where it will keep for at least a month.