Also referred to as Grandpa’s 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
- Fill quart mason jars with minced jalapeños
- Remove seeds before mincing for milder sauce, leave them in for hotter sauce
- Put into mason jar filling about one inch from the top
- Place in mixing cup 1/2 C water, 1 C vinegar
- Microwave about 2 minutes
- Add 1 TBL salt
- Add 1 tsp cumin
- Mix all mixing cup ingredients to incorporate and dissolve
- Pour liquid into mason jars covering peppers
- 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
- Puree in blender – watch out for vapors they are TOXIC
- Push pulp through a strainer using a spatula into jars – discard solids
- Add tomato paste, garlic powder, onion powder and sugar
- 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
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