Once a year, John plants jalapeños in the garden. This year he tried a new hybrid, Jalafuego and whoa! There were jalapeños coming from every which way. It is very productive, with beautiful fat peppers. It was time to bring out the canner and make jalapeño-tomatillo hot sauce. For a very spicy sauce use only jalapeños.
The little plants produced an amazing amount of jalapeños.
Jalapeños and tomatillos are cut into halves then roasted briefly. The sauce can be made with more or less peppers depending on ones tolerance for heat (supermarket peppers vary considerably which is why we grow our own).
Once roasted and charred in a few spots they go into the blender with the other ingredients for a quick whirl.
Garlic, cilantro, onion and fresh oregano all contribute to to the fresh flavor of the jalapeño hot sauce.
Once the sauce is processed in the water bath canner it will be shelf stable for up to a year.
8/26/16: Updated
Jalapeño & Tomatillo Hot Sauce
Makes 6 half pint jars
Ingredients
After roasting peppers and tomatillos, total weight should amount to 16 ounces. If you are a bit short just add a few raw peppers and/or tomatillos to total 16 ounces.
3/4 – 1 pound fresh jalapeños, halved lengthwise (1 1/2 pounds jalapeños if not including tomatillos, for a spicier sauce)
1/2 pound tomatillos, halved
1 cup packed, chopped cilantro, tender stems included
6 large garlic cloves
1 large onion, chopped
6 sprigs fresh oregano about 4 inches each, stems discarded
1 cup fresh lime juice
2 cups white vinegar
1/2 cup filtered water
1 teaspoon pickling salt
2 tablespoons light brown sugar (packed)
Preparation
Turn oven on to broil. Cover a large jelly roll pan or low sided roasting pan with parchment paper. Place jalapeños and tomatillos cut side down on the pan. Broil for about 8 – 10 minutes, or until the peppers and tomatillos are well charred. Remove pan from the oven and set aside.
Combine lime juice, vinegar, water, salt and brown sugar in a medium bowl and whisk to combine.
Place jalapeños, tomatillos, cilantro, garlic, onions, oregano, and lime juice mixture in a blender. If your blender is unable to accommodate all of the ingredients, hold back some of the liquid and set aside. Puree all the ingredients in your blender. Pour the mixture into a large saucepan (add liquid you set aside earlier) and slowly bring to a boil. Remove pan from heat.
Ladle into prepared canning jars leaving 1/4 inch head space. Wipe rim. Center lid on jar. Screw band down until resistance is met (fingertip tight). Place in water bath canner and process for 15 minutes. Turn off heat, let jars rest in canner for 5 more minutes. Remove to a cooling rack. Once cool remove canning rings and wipe jars clean before storing. Be sure to date the jars and use within 18 months.
This hot sauce is delicious with, but not limited to, all Mexican cuisine. A couple of our favorites are with scrambled eggs and on avocado sandwiches.