Jalapeno Hot Sauce (10.08.12)

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

by Todd Gardiner, Taqueria 27 and Coffee Bar

  • 1 lb fresh jalapenos cut into quarters
  • 8 oz. Yellow onion cut into large strips
  • 2 cloves garlic, slices
  • 2T kosher Salt
  • 1 T sugar
  • 1t. Ground Black Pepper
  • 2 Bay leaves
  • 1 C white vinegar
  • ½ C water

In a medium saucepan, bring water, vinegar, salt, sugar, pepper and bay leaves to a rolling boil. Meanwhile, have peppers, onions and garlic in a stainless mixing bowl. Pour boiling liquid over peppers and allow to steep, on counter top until cooled to room temperature. Pepper mixture can be placed in sealed container and refrigerated or pureed in a blender and used as hot sauce.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.