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
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