We are serious “chile heads”, lovers of spicy food that is, and hot sauce. Several vendors at our local farmers market grow beautiful hot peppers. The super meaty plump green jalapeños caught my eye so I made this great green jalapeño sauce.
- 1 pound green jalapeños
- 1 1/2 Teaspoons kosher salt
- 1 Tablespoon honey
- 1/4 – 1 Cup bottled or filtered water
- 1/2 Cup white vinegar
- Cut the stems from the peppers but leave the caps on
- Puree the whole peppers with the salt and honey while adding enough water to make a medium thick pourable puree (like a smoothie)
- Pour the pepper mash into a clean glass quart jar and cover the jar with cling wrap held on by a rubber band
- Store the jar out of direct light at room temperature (70 -75 degrees Fahrenheit)
- Stir the bubbly mash down once a day for five days
- After 5 days pour the mash into a saucepan
- Stir in the vinegar and bring to a boil then simmer for 5 minutes
- Pour into a clean glass jar and store in the refrigerator
My jalapeños were so firm and crisp hat they stalled my blender. I transferred
them to the food processor for an initial grind and them back to the blender to purée.
Be sure your pepper mash only halfway fills your fermentation jar to prevent overflows. I always set the jar in a bowl just in case it does overflow during the night.