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Tara's Jalapeno Sauce
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    Tara's Jalapeno Sauce

  • 1 1/2 lb green jalapenos -- (1 1/2 to 2)
  • 5 cups vinegar of your choice
  • 1 cup water
  • 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, tara@es.usyd.edu.au, Via: Chile Head Mailing List
    Post Date: Fri, 11 Aug 2000

    *BACK TO HOT SAUCE*







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