Holy hot sauce, what a crazy month! Things have been moving here at the FFF headquarters, and tomorrow I’m venturing off to Montreal for a few days…Did someone say bagels?!
Before I go, I wanted to welcome the first day of fall on here together, and since I’m not ready for any sort of cool weather just yet, I’m bring you something a little fiery instead.
Whip a batch of this up with the last of the summer season’s jalapeños, and pull it out on the first real cool day. They say warm climates call for spicy foods, but I’m telling you, a spoonful of this is bound to make you feel all warm inside. At the very least, your tongue will feel the fire.
Perfect for fish tacos, breakfast tacos, portobello tacos, any kind of tacos…this recipe lends itself to a wide range of uses, as long as you like spicy. It’ll make about 16 ounces, so be prepared to enter a lot of hot sauce eating competitions with your friends. Or just pull out some small freezer containers like I did, and divide it on up.
P.S. You can expect more squash-filled, appley, autumn-inspired recipes soon. In the meantime, I’m still hanging onto summer.
Recipe via All Recipes
- 1 tsp. vegetable oil
- 20 fresh jalapeño peppers, sliced
- 3 cloves garlic, minced
- ½ cup minced onion
- ¾ tsp. salt
- 2 cups water
- 1 cup distilled white vinegar
- In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; sauté for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.
- Transfer the mixture to a food processor and purée until smooth. With the processor running, slowly add the vinegar. Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.