For the sake of this post, I titled it, “Jalapeno Sauce” to avoid confusion and to prevent any love loss from Google search engines. What I really want to call this is:
I think it reflects my silly personality and adds a catchy title, yes?
I’m not a fan of things that are too spicy. In fact, I shy away from things that are hot, because I really don’t like having heartburn or having flames shoot out of my ass, thankyouverymuch! You’re welcome for that visual.
But, every once in a while, I crave something tangy with a little bit of a kick. This, “Soss” fits into that category nicely.
I think the word, “Jalapeno,” strikes some fear in people, but it shouldn’t. You can always control the heat factor and when you do, what you get is a smooth, smokey flavor that can enhance any food.
Famous last words? Hardly.
Of course, there are a vast array of jalapeno sauce recipes out there. I’ve played with some which were okay and turned my nose up to others. Some made me say, “That’s it?” Others made me hit the floor and curl up in the fetal position while wiping tears from my eyes.
Tired of not finding the perfect one, I made my own, which is something I should have done a long time ago, but I wasn’t very risky in the kitchen…not like I am now.
If you are like me and not wild about anything too spicy, keep in mind that when you are slicing the jalapenos in half, remove the seeds and ribs (basically everything white).
If however, you love the heat, just slice the pepper in half, leaving all the guts intact.
You can also use any pepper you want if you don’t like Jalapenos. For example, I’d love to use Poblano Peppers for this recipe (after they’ve been slightly charred on the grill). Wouldn’t that create an awesome smokey flavor? The correct answer is YES, in case you were wondering.
HINT: Add flavor to your mayonnaise and stir in a little sauce!
Let’s get to it!
- 1 tablespoon olive oil
- 15-20 fresh jalapeno peppers, halved
- 4 cloves of garlic, minced
- 1/2 large onion, diced
- 1 teaspoon sea salt
- 2 cups water
- 1 1/2 cups white vinegar
- Slice jalapenos in half. Remove seeds and ribs for mild flavor if needed. If you prefer the heat, leave the seeds and ribs.
- In a large saucepan, combine olive oil, jalapeno peppers, garlic, onion and salt; saute for 5 minutes. Add water and cook for an additional 20 minutes; stirring frequently. Remove from heat and allow to cool to room temperature.
- Go grab a tissue and step outside for some fresh air.
- Wipe tears and when family members laugh at you for being a wimp, tell them it's not the jalapenos making you cry...it's the ALLERGIES!
- When you stop coughing, go back inside and throw your tissue away.
- Transfer mixture to a food processor or blender. Puree until smooth. Keep processor/blender running and slowly add white vinegar.
- Pour into a sterilized jar with a tight lid.
- Keep refrigerated.
- Sauce will last for approximately 6 months.
- This "Soss" is great when splashed on a hamburger or as I mentioned, a little added to mayonnaise.