Mar 19, 2014

Sweet Jalapeño Hot Sauce

Sweet Jalapeño Hot Sauce

I went a little crazy last time I went out for grocery shopping and ran into lots and lots of pretty green jalapeños. Probably not a big deal to many of you, but in the Netherlands that’s a pretty rare find.

I got a little carried away and bought way too much! I thought about jalapeño pickles, tasty but hardly spectacular. I already have tons of jalapeño powder that I use very often.

So I used the recipe I normally use for a quick home-made Thai sweet chili sauce (that’s my poison) and I simply replaced the red chillies I normally use with green jalapeños.

Maybe not as pretty as the red version, but just as tasty with a slightly fresher note even. Turned out to be a fantastic dip for my home-made Vietnamese spring rolls.

 

Ingredients:

3 jalapeños
2 garlic cloves
6 tbsp white vinegar
2 tbsp rice vinegar
1/2 cup sugar
3/4 cup water
2 tsp salt
2 tsp cornstarch mixed with 2 tbsp water

 

Directions:

Wash and deseed the jalapeños.
Sweet Jalapeño Hot Sauce

Peel the garlic cloves.
Sweet Jalapeño Hot Sauce

Use your food processor or blender and combine the jalapeños, garlic, vinegars, salt, sugar and water and blitz until the jalapeños are superfine.
Sweet Jalapeño Hot Sauce

Transfer the sauce to a saucepan, bring it to a boil and simmer it, over low heat for 5 minutes while stirring now and then.
Sweet Jalapeño Hot Sauce

Pour the slurry (cornstarch + water) into the sauce and let it simmer for another minute or 2, until the sauce has thickened.
Sweet Jalapeño Hot Sauce

Voila, within 5 minutes you made your own sweet jalapeño sauce.
Sweet Jalapeño Hot Sauce

This was really tasty!
Sweet Jalapeño Hot Sauce

Sweet Jalapeño Hot Sauce
Ingredients
    3 jalapeños
    2 garlic cloves
    6 tbsp white vinegar
    2 tbsp rice vinegar
    1/2 cup sugar
    3/4 cup water
    2 tsp salt
    2 tsp cornstarch mixed with 2 tbsp water

Directions
    Wash and deseed the jalapeños and peel the garlic. Add them to a foodprocessor or blender. Pour the vinegars in there, add the sugar, salt and water and blitz until the peppers are super small. Transfer the sauce to a saucepan, bring it to a boil and simmer it, over low heat for 5 minutes while stirring now and then. Pour the slurry (cornstarch + water) into the sauce and let it simmer for another minute or 2, until the sauce has thickened. Let it cool off.

Meal type: Sauces
Servings: 1
Copyright: © kayotickitchen.com

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    21 Comments »

    1. 1

      What a fun twist! And it still looks pretty to me :) Now I have to make a batch of spring rolls again haha. 

      TJ Lubrano on Mar 19, 2014 @ 4:48 pm Reply
      1. I made tons of them and put 2/3 of everything I made in the freezer! I’m good for the next few weeks :)

        Kay on Mar 19, 2014 @ 7:16 pm Reply
    2. 2

      Looks wonderful. Jalapenos are very easy to grow. I grow them often. Can you get seeds? A fairly sunny window will do the trick. Granted I’m in California with ideal conditions but you should be able to have some luck. I enjoy your feed on FB. I’m a first born child of Dutch immigrant parents, now both deceased. I miss hearing the language. I find feeds online for the radio stations to hear it. I appreciate your blog. Thanks. 

      Lennie Dubler deWert on Mar 19, 2014 @ 5:05 pm Reply
      1. I know! I’ve grown tons of them for the past few years. I even made ‘Project Jalapeno” to help my fellow Dutchies. Love these spicy, green little bombs :)

        Kay on Mar 19, 2014 @ 5:12 pm Reply
    3. 3

      This sounds delicious, but what other things would you put this sauce on besides spring rolls? 

      Barbara on Mar 19, 2014 @ 6:52 pm Reply
      1. Anything that you can also use regular sweet chili sauce with! Think along the lines of grilled meat, anything chicken, stir-fries or stir-fry sauces, BBQ, wraps, marinades, rice dishes, salad dressings!

        Kay on Mar 19, 2014 @ 6:57 pm Reply
    4. 4

      I’m new to chili sauces, but I do make a wonderful bell pepper sweet/hot chili sauce that is great on a soft corn tortilla filled with a spicy Mexican chicken!  I will try this one, too, and since today is pepper planting day, I will plant some jalapenos!  I have one large pot left unplanted, so I’m now going to designate it as the jalapeno pot! 

      Barbara on Mar 19, 2014 @ 7:45 pm Reply
    5. 5

      Hoi! Bij welke supermarkt heb jij jalapeno’s gevonden!? Dat is inderdaad een vondst! Ik kweek ze ieder jaar zelf (helaas in ons klimaat seizoensgebonden). Maar nu de tip van de eeuw: http://shop.westlandpeppers.com/winkel/page/2/  Voor 6,5 euro heb je een ENORME bult pepers, en ze blijven een flinke tijd goed en knapperig in de koelkast. Aanrader! Ziet er heerlijk uit, trouwens, de saus, die gaan we gauw proberen!

      Stacey T. on Mar 19, 2014 @ 10:31 pm Reply
      1. Ze verkopen ze tegenwoordig bij de AH!

        Westlandpeppers heb ik er ooit eens 3 kilo tegelijk gekocht. Toen bleek dat ze alleen de versie zonder hitte hadden, daarna nooit meer geprobeerd :)

        Kay on Mar 20, 2014 @ 6:54 am Reply
        1. AH!? Dan moet ik toch ff naar de AH XL hier, even checken. Westland heeft gelukkig nu wel degelijk de versie MET hitte, hahahaha :’-), ze zijn behoorlijk pittig. Ik had ze uitgeschraapt om jalapeno poppers te maken, en na het verwijderen van de ribben en de zaden waren ze nog flink pittig :-D

          Stacey T. on Mar 20, 2014 @ 9:28 am Reply
          1. jemig, wat baalde ik toen. Ik zat dus echt met 3 kilo aan iets wat smaakte naar mini paprika opgescheept :)

            Ik heb ze de afgelopen jaren zelf gekweekt!

            Kay on Mar 20, 2014 @ 9:35 am
    6. 6

      Hi Kay, do you perhaps have a recipe for the spring rolls? ;)
      I like the vietnamese spring rolls from the market, but it is difficult to copy it, I never get the same taste. It’s the ones using glass noodles.

      Mark on Mar 20, 2014 @ 1:58 pm Reply
      1. I always make the ones with glass noodles, too. They’re the best! Don’t have a recipe on my blog yet, but will put it on the list!

        Kay on Mar 20, 2014 @ 5:33 pm Reply
    7. 7

      When I go to our local Mexican market I tend to overbuy all the peppers because they are all so beautiful  and I end up spending all day at the BBQ roasting a lot of them.  But the end results are always so wonderful.

      barb on Mar 20, 2014 @ 5:18 pm Reply
    8. 8

      Haha–I went wild too when I saw them at our local AH!!!  Couldn’t believe my eyes, and the cashier didn’t even know what they were when I went to check-out.  I hope they keep them in their assortment (I have a major jalepeno popper craving)!

      Christy on Mar 21, 2014 @ 11:35 am Reply
      1. Must say that they’re a terrible quality. But not surprised, a lot of things are terrible quality at AH :)

        Kay on Mar 21, 2014 @ 11:40 am Reply
    9. 9

      I’ve always loved hot pepper jam with roast pork, this looks like it could be a quick, tasty alternative. Thanks Kay!

      Tammi on Mar 21, 2014 @ 4:55 pm Reply
    10. 10

      How does this kind of sauce keep? A week? A month? 

      Sarah on Apr 6, 2014 @ 4:30 pm Reply
    11. 11

      Made this the other night and served over salmon – delicioussss!  
       

      Lili on Apr 20, 2014 @ 2:52 am Reply
    12. 12

      Heb je nog hulp nodig om het één en ander op te eten? Ik ben een goede vrijwilliger!
      Maar serieus: leuk recept! En ik zag de jalapenos ook liggen bij de AH. Maar ja, ik ging erwtensoep maken, dus had ze niet nodig….

      Es on Sep 8, 2014 @ 3:17 pm Reply
      1. Hoe kun je nou géén jalapenos nodig hebben? Es, zo heb ik je niet opgevoed! Dit gaat helemaal mis zo.

        Kay on Sep 8, 2014 @ 3:42 pm Reply

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