Does anyone have a jalopeno hot sauce recipe to share? Can I can it? How do I get all that sauce from those little peppers?? hehe FoodLion is amost extinct to me!!!Julie

-- julie britt (jbritt@ceva.net), February 19, 2002

Answers

Just crush dried peppers and put them in vinegar, the more age the more heat.

-- mitch hearn (moopups@citlink.net), February 19, 2002.

My neighbor does it and it is a nice green sauce, any ideas?

-- julie (jbritt@ceva.net), February 19, 2002.

Puree the chilies in a blender or food processor. Simmer on the stove with apple cider vinegar & a little salt. Open all the windows & doors or do this outside on a camp stove. When the consistancy looks good to you strain through a wire mesh strainer & bottle. Can't really give exact measurements - just experiment. It almost always comes out good.

-- Jenny Malone (doggarden@msn.com), February 19, 2002.

do a search on yahoo for salsa or green salsa

-- steve (stevetamara@mindspring.com), February 19, 2002.

I definitely recommend doing this outside! This can make your house uninhabitable for awhile. Make sure you use plenty of vinegar. Sometimes people who make the green sauce use tomatillos for a base.

Little Bit Farm

-- Little bit Farm (littlebit@farm.com), February 19, 2002.

Yes, outside would be the best choice. I made the mistake the first time I put them up (we like to can them) of not using gloves when I cut them and seeded them. Oh my goodness.........I got blisters.

-- diane (gardiacaprines@yahoo.com), February 19, 2002.

I simmer them with water first for a while. I usually make red pepper sauce, but it would work with jalapenos. are they dried or fresh? if dried, they need to simmer in water longer. they should be chopped finely. i add finely chopped garlic and onion, and then add the vinegar after it has cooked to mush and simmer for a bit. Then for my "sweet and hot" sauce ("like me!" I write on the bottles!) I add honey at the end and heat for a bit. I blend it all up, and that is it. It is hot and sweet and has an excellent flavor.

-- marcee (thathope@mwt.net), February 19, 2002.

I can say that I tried this recipe and Love the results. I pulverized in our Vita-Mix BEFORE cooking. I did dslsa peppers in mine, indoors with no problems.

Thanks to Mike and Karen in Stewarstown Pa.

Hot Sauce

1 1/2 cup cider vinegar

3/4 cup water

3 minced cloves garlic

1 1/2 tsp salt

3 cups peppers, chopped

cook 30 to 45 minutes then put in blender for 1 to 2 minutes.

Strain and bottle.

-- Rick in Southwest WV (Rick_122@hotmail.com), February 19, 2002.

A friend from Mexico City, who really really likes food, said to just boil jalopeno peppers, whole or cut up, in plain water, no vinegar, and screw on the cap. That way they stay hotter, longer. I tried it. It worked just fine. No spoilage in my experience.

-- Marty (mebtn@hotmail.com), February 19, 2002.