Green hot sauce

chocolatepop 8/30/2010, 1:44 am

I'm pretty sure this is the one I used. But who knows considering that I normally start my canning adventure at like 10pm and end at 4am...

Ingredients
1 teaspoon vegetable oil
20 fresh jalapeno peppers, sliced
3 cloves garlic, minced
1/2 cup minced onion
3/4 teaspoon salt
2 cups water
1 cup distilled white vinegar
Directions
1.In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.
2.Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.
3.Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.

BUT, I havent tried it yet AND I KNOW I varied from the recipe...just not sure where...

Retired Member 1 8/30/2010, 11:37 am

Wow! That will be one hot sauce! cherry

The green kind I make call for tomatillos, but I usually just use green tomatoes.

chocolatepop 8/30/2010, 11:52 am

I have a tomatillo salsa also. But this is like a franks or tabasco type sauce. Im excited tot ry it!

**Furbalsmom** 8/30/2010, 11:59 am

Chocolatepop
Since refrigerator space is at a premium in my house, plus I love to send home canned items to my family for Christmas and Birthdays, do you know how long these would need to be processed in a water bath or pressure canner to make them safe for shelf storage?
Thanks for your help!

chocolatepop 8/30/2010, 2:53 pm

I would think only 10-20 min because of the high vinegar content. Let me see if I can find an answer

**Furbalsmom** 8/30/2010, 3:01 pm

I appreciate your checking into this. I want to be able to safely send the green hot sauce by mail to my family living in GA, VA, FL and WA.
This recipe sounds like just what my family of HEAT NUTS would enjoy.
Thanks thanks

Megan 8/30/2010, 6:53 pm

Wow, that sounds hot! Thank you!

chocolatepop 8/30/2010, 10:57 pm

yeah, I couldnt really find information! I did a waterbath for 20min. If youre worried do pressure cooker Smile

Megan 8/30/2010, 11:24 pm

This is my first year of canning, so until I learn better I am going to try to follow recipes exactly... at most I may change out small and equal amounts of spices, or sweet for hot peppers. Hopefully that will not be too big of a change!

ander217 8/31/2010, 10:04 am

Thanks, Chocolatepop. I was just wondering what to do with all those jalapenoes.

Some of mine turned red before I got them picked. What do people do with red jalapenoes? Would it make the color icky to add them to this sauce recipe?

chocolatepop 8/31/2010, 10:46 am

I dont think it will be a problem! There is also a red hot sauce recipe in the Ball book. I think it is basically the same though. If it gets "murky" there is always food coloring Wink

But its all in how it taste!

I'd slowly add the vinegar and taste it as you go. I remember I added less vinegar and a touch of sugar and lime juice.

Sponsored content

Green hot sauce

Green hot sauce

Re: Green hot sauce

Re: Green hot sauce

Re: Green hot sauce

Re: Green hot sauce

Re: Green hot sauce

Re: Green hot sauce

Re: Green hot sauce

Re: Green hot sauce

Thanks

Re: Green hot sauce

Re: Green hot sauce


	Hello Guest! Welcome to the official Square Foot Gardening Forum. There's lots to learn here by reading as a guest. However, if you become a member (it's free, ad free and spam-free) you'll have access to our large vermiculite databases, our seed exchange spreadsheets, Mel's Mix calculator, and many more members' pictures in the Gallery. Enjoy.