The beautiful ripe red jalapeños at our farmers market inspired me to make yet another flavor of hot sauce. The heat level of the sauce will vary depending on the peppers. Mine was not as hot at the green jalapeño sauce I previously made. One pound of peppers makes approximately one pint of sauce.
- 1 pound red jalapeños
- 1 1/2 Teaspoons kosher salt
- 1/4 – 1 Cup filtered or bottled water
- 1/2 Cup balsamic vinegar
- Cut the stems from the peppers but leave the caps on
- Broil peppers until skin is charred, 8-10 minutes on each side
- Let peppers cool to room temperature
- Puree the whole peppers with the salt 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 balsamic vinegar and bring to a boil then simmer for 5 minutes
- Pour into a clean glass jar and store in the refrigerator
Be sure your jar of pepper mash is only half full or it may overflow. I always put mine in a bowl just in case it does.
Do not use chlorinated water because it will prevent the mash from fermenting.