We got a bunch of pepper plant donations up at the farm, so there are many peppers to be had.
The jalapenos are pretty mild this year. One of the farmers told me it's because we have had such mild weather this summer! So this sauce ended up being pretty mild. It has been great on enchiladas and eggs. I've been wanting to make my own hot sauce for awhile. It's actually pretty simple and you can add as much seasoning (onions, garlic, vinegar) as you want. The recipe is altered from
Allrecipes.
10-12 large jalapenos, sliced with seeds
1 small onion, diced
5 cloves garlic, diced
1/2 tsp salt
1/4 cup white vinegar
1 1/4 cup water
Saute the jalapenos, onion, and garlic for about 5 minutes. Then add the water and cook for 10 minutes. Puree the mixture once it is done cooking and add vinegar to taste. Store in a mason jar for up to 6 months in the refrigerator.
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