Jalapeño Chili Sauce

by on December 18, 2012 » Add the first comment.
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Also referred to as Jalapeño Puree

Before we begin…

  • You can grow your own jalapeños if you life in a warm climate
  • If you don’t, you can buy some at any Mexican grocery or even on Amazon.
  • Any time you are blending the peppers, it will create a toxic gas cloud, so make sure you are in a well-ventilated environment

Ingredients to feed 4 people

A whole bunch of jalapeños – red, green, it doesn’t matter Have some Thai chilies, throw them in there too; as well as your serranos and habañeros if you wish hotter sauce.  If you want a milder Chili Sauce, use Poblano, Anaheim, Bell or Banana peppers. You will also need water, white vinegar, sugar, cumin, tomato paste, garlic powder, onion powder and salt.

Step by Step
2016-03-02 12.29.45

  1. Fill quart mason jars with minced jalapeños
  2. Remove seeds before mincing for milder sauce, leave them in for hotter sauce
  3. Put into mason jar filling about one inch from the top
  4. Place in mixing cup 1/2 C water, 1 C vinegar
  5. Microwave about 2 minutes
  6. Add 1 TBL sugar and salt
  7. Add 1 tsp cumin
  8. Mix all mixing cup ingredients to incorporate and dissolve
  9. Pour liquid into mason jars covering peppers
  10. Put the lid on and place jar on counter for a month or two or three – mine just finished eight months

AFTER IT HAS CURED
jal-chi-sauce

  1. Puree in blender – watch out for vapors they are TOXIC
  2. Push pulp through a strainer using a spatula into jars – discard solids
  3. Add tomato paste, garlic powder, onion powder and salt
  4. Using standard canning procedures, cold pack and hot water batch for 20 minutes

 

Oh, one more thing…

  • My niece uses this full strength.  That is a bit too hot for me.  This is hotter than Tabasco, and has a lot more flavor.  You don’t need to use too much.
  • My preferred use for this sauce is to make my Jalapeño Ketchup.
  • If you are not good with doing things to taste, for each quart jar that you are aging and processing, Once you have pushed the pulp through a strainer, add 1 tsp salt, garlic powder and onion powder and 1/4 C tomato paste.
  • If you don’t know how to can things, here is a ketchup canning site.  Just follow the same procedure for your chili sauce

Shortcut Chili Sauce

1/2 CU Heintz Ketchup
1/2 CU diced jalapenos (from can)
2 TBL cayenne sauce (Frank’s Red Hot or Durkee)
1 TBL rice vinegar
1 tsp garlic powder
1 tsp onion powder
1 TBL sesame oil
1 tsp cumin
1 tsp oregano
1 tsp salt

1. Blend all ingredients until somewhat smooth.
2. Press through a sieve
3. Store in something like an old Tabasco bottle
4. Refrigerate


This is a recipe that has been created by Robert (Grandpa) Andrews.
Look for Grandpa's Cookbook coming soon. © 2016.

Find more like this: Condiments and Sauces, Salads and Veggie Dishes, World Cuisine

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