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-   -   Holy Jalapeno Sauce (https://www.2coolfishing.com/ttmbforum/showthread.php?t=2305666)

w_r_ranch 06-15-2017 08:22 AM

Holy Jalapeno Sauce
It's that time of year again & what a year it's been!!! I made a double batch of 'Holy Jalapeno Sauce'. Bear in mind, this is a 15" bowl to give you a perspective of the size & meatiness of the peppers this year. For us pepper lovers, this is the essence of jalapeno!!!


30 jalapenos, stemmed/seeded & then sliced (about 1 1/4 pounds)
1 Teaspoon salt
1 Tablespoon olive oil
1 Cup water
1 Cup lemon juice

Combine the jalapenos, salt, olive oil & water in a nonreactive saucepan over high heat.

Bring it to a boil & then turn down the heat. Allow to simmer for about 20 minutes (stirring often). Remove from the heat & allow to steep until the mixture comes to room temperature.

In a food processor (I use my stick blender), puree the mixture until smooth. Then add the lemon juice & blend it some more to thoroughly combine. Now run it through a strainer to remove the seeds & skins.

Pour into a sterilized pint jars, secure with an airtight lids. Keep them refrigerated.


Old Whaler 06-15-2017 08:50 AM

Dang Ranch... that looks good! I'm covered up in Japs and giving them to neighbors. Not anymore after seeing this

bigfishtx 06-15-2017 09:23 AM

What are you going to do with that? Use it as a dip? Do you add seasoning like chili powder.

w_r_ranch 06-15-2017 01:32 PM

The only ingredients are listed in the recipe. We use it as a condiment or anywhere we want to add some zip, like a bacon cheeseburger, steak, fish or tacos.

You can use it as a dip I guess...

John Keys 06-15-2017 11:03 PM

I am interested in making this sauce since I have a large number of peppers. Have you every canned this recipe while it is hot in sterilized jars and not refrigerated after cooling and sealing? How long will your sauce keep in the refrigerator?

w_r_ranch 06-16-2017 08:31 AM

JK, I do can it & then store it in the refrigerator.

John Keys 06-16-2017 08:26 PM

I made 2 batches today. One was just jalapeno peppers and one with jalapenos, cayenne, ghost and reaper peppers. The last batch really adds ZIP.

fishingfred 06-19-2017 08:44 PM

Looks good! What do you use it on?
I've been making jalapeno jelly and pickled jalapenos with carrots.

John Keys 06-19-2017 11:11 PM

The batch with just jalapeno peppers is real mild, very good and not over powering. The other batch with the hotter peppers is VERY HOT. I seeded the first batch before cooking and did not strain it through a sieve which made it milder and thicker. JRR, yours is a good recipe.

Becca1416 06-20-2017 11:47 AM

This looks amazing!

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