You know it is a cool summer when the peppers at the farm stands call out your name while those tomatoes take their sweet little time ripening. Cool weather plus slowly ripening crops leads to crazy foodie behavior, such as making hot sauce in the summer.
This was my first go at making hot sauce, and it is certainly something I’ll do again. It was crazy simple to do and the fresh flavors are perfect for adding a bit of kick to eggs, quesadillas, and an endless array of finger foods.
Jalapeno Hot Sauce
adapted from the totally amazing Border Cookbook by Cheryl Alters Jamison and Bill Jamison
Peppers and onion from Smith Family Farm
8 fresh jalapenos, stemmed and cut into fourths
1 Anaheim chile, stemmed and cut into fourths
1 cup white vinegar
1/2 cup water
2 TBS pepitas, toasted
1/2 tsp cumin seeds, toasted
2 TBS diced onion
6 garlic cloves
1 1/2 tsp salt
1/2 tsp dry mustard
1. Place all of the ingredients in a blender and puree for two minutes, until the sauce is smooth but still a little grainy. Refrigerate the sauce for at least 8 hours.
2. Re-blend the sauce and strain it into bottles.
- I used almonds because I forgot to get pepitas at my regular grocery store, and my local store still doesn’t carry them. Grrrr. The almonds gave it a nice texture, even after the straining.
- Do you like those cute bottles? About two years ago, I got the great idea to make cranberry infused vodka for a little gift for coworkers. It didn’t turn out well at all. Guess I need to go back and work on my vodka infusions. Oh, what a rough life!
- If you’re ever needing a totally reliable cookbook on Tex-Mex or border style barbecue, you just cannot go wrong with anything by the Jamisons.