3 tbsp salt
Stem and seed jalapenos. Cut crosswise into slices.
Put all ingredients into a large non-reactive saucepan or stockpot over
medium-high heat. Bring to boil, reduce heat to medium, simmer 20-30
minutes. Remove from heat and steep until completely cool.
Drain jalapenos, reserving liquid, and blend jalapenos in a blender or
food processor until smooth. Strain jalapenos and liquid through a
fine-mesh sieve, return to saucepan and bring to boil. Simmer, 10-30
minutes or until sauce reaches required thickness. Pour into sterile
bottles and secure with airtight lids. Let age for 2 weeks before using.
Refrigerate once opened.
Next time I make a batch I'm going to reserve some of the liquid after
the blending process. This should cut down on the thickening stage and
cooking time, and maybe retain a bit more of the heat.
From: Tara Deen
Posted By: Tara Deen, firstname.lastname@example.org, Via: Chile Head Mailing List
Post Date: Fri, 11 Aug 2000
*BACK TO HOT SAUCE*