My year has been awful for peppers. usually have jalapenos and Hungarian wax peppers coming out of my ears. I dont grow any mild peppers at all.
I dont remember where this recipe came from or if I have modified it over the years. So I am not intending to plagiarize anyone's work here, just sharing. I make a jalapeno sauce:
Green Jalapeno Sauce
- Prep Time: 20 minutes
- Total Time: About 1 hour, plus time to age before using
- Yield: 2 cups
Ingredients
- 20 jalapenos, stemmed and cut crosswise into 1/8-inch slices (about 2 1/2 cups or 3/4 pound)
- 3 cloves garlic, sliced
- 1/2 cup thinly sliced onion
- 2 teaspoons salt, or to taste
- 1 teaspoon vegetable oil
- 2 cups water
- 1 cup distilled white vinegar
Directions
- Combine the jalapeños, garlic, onions, salt, and oil in a nonreactive saucepan over high heat. Sauté for 3 minutes. Add the water and continue to simmer, stirring often, for about 20 minutes. Remove from the heat and allow to steep until mixture comes to room temperature.
In a food processor, puree the mixture for 15 seconds, or until smooth. With the processor running, pour the vinegar through the feed tube in a steady stream. Pour into a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate.
Let age for at least 2 weeks before using. Can be stored in the refrigerator up to 6 months.
I modified this next sauce from a base of Rick Bayless' recipe:
Habanero Hot Sauce
Servings: 2cups
Ingredients
5 garlic cloves, unpeeled
1/2cup peeled, roughly chopped carrot (you'll need 1 medium carrot)
1/2cup roughly chopped white onion (you'll need about half of a small onion)
12medium (about 5 ounces)orange habanero chilies, stemmed
1cup white vinegar
About 2teaspoons Salt
1/4teaspoon Sugar
Instructions
Roast the garlic in a skillet over medium heat, turning regularly until soft and blackened in spots, 10 to 15 minutes. Cool and peel.
In a small saucepan, combine the carrot, onion and habanero chilies with the vinegar and 1 cup water. Partially cover and simmer over medium-low heat until the carrots are thoroughly tender, about 10 minutes. Pour into a blender jar, add the roasted garlic, salt and sugar. Blend until smooth. Thin with a little additional water if you think your hot sauce is too thick. Taste and season with additional salt if you think necessary.
[FONT="]Pour into jars or bottles and store in the refrigerator.[/FONT]
And for banana or Hungarian Wax peppers, Michael Symon's ShaSha sauce is really good. I use fresh peppers though, his recipe is jarred peppers. This sauce is a thicker, more of a "spoon over" or spreadable sauce where the Jalapeno and habanero sauces are thin and shakeable or drizzleable.
Michael Symon's ShaSha sauce