Jalapeno Hot Sauce
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Sunday was the Super Bowl, so of course Bill wanted nachos in front of the tv.
I briefly considered joining him, and then I thought of all that yummy, melted cheese and decided to have my baked ground chicken tostada, instead.
A couple of weeks ago, my kids took us to this cute place called Cartlandia in Portland, where there were a ton of amazing food carts. I had a pork burrito, and it came with a tiny tub each of some bright green and some red-brown hot sauce.
So, being the glutton that I am, I immediately dumped both on top of my burrito and dove in. AAAAAWWWW! Man, was that hot! Good, but really, really hot.
So, inspired by these, I grabbed a couple of jalapeños the last time I went to the store.
Then, I hit Google and found this recipe from Emeril. I figured he’d know a good hot sauce, if anyone would.
Boy, this is really, really good. Since I left out the seeds and the ribs, where the capsaicin lives, it wasn’t really that hot – just flavorful.
I only had bought 3 jalapeños, and the recipe calls for 20, so it took me quite a while to work out the math. Whatever I came up with, it was good!
This keeps for 6 months in the fridge – probably because of the vinegar. Maybe you should try it first with just 5 jalapeños. I imagine dividing the recipe by 4 is a lot easier than dividing it by 7! Math was never my strong point.
To make my healthier version of chicken tostadas:
Preheat your oven to 375°. Place a wire rack in a rimmed baking sheet. Spray both sides of your corn tortillas with oil, and bake about 14 minutes, turning over after 7 minutes.
Puree black beans with coconut milk or water. Cook ground chicken and remove from pan. Add taco seasoning and water, if you like. Reduce and when the right consistency, add the cooked, ground chicken back in.
Shred some lettuce and assemble.
I wanted cheese and sour cream, but I behaved myself.
Top lettuce with chopped tomatoes, chopped avocados and sliced black olives. Drizzle with hot sauce.
Dang – I forgot to sprinkle with cilantro. Oh, well; it was still really good!
Jalapeño Hot Sauce
20 jalapeños, stemmed and cut crosswise into 1/8-inch slices (about 2 1/2 cups or 3/4 pound)
3 cloves garlic, sliced
1/2 cup thinly sliced onion
2 teaspoons salt, or to taste
1 teaspoon vegetable oil
2 cups water
1 cup distilled white vinegar
Combine the jalapeños, garlic, onions, salt, and oil in a nonreactive saucepan over high heat. Sauté for 3 minutes. Add the water and continue to simmer, stirring often, for about 20 minutes. Remove from the heat and allow to steep until mixture comes to room temperature.
In a food processor, puree the mixture for 15 seconds, or until smooth. With the processor running, pour the vinegar through the feed tube in a steady stream. (Since I only used 3 jalapeños, I didn’t have enough volume for the large word processor. I just used my blender, and it worked fine!) Pour into a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate.
Let age for at least 2 weeks before using (obviously, I didn’t). Can be stored in the refrigerator up to 6 months.
I hope you enjoy!
Cheers – Vicky