Why the Jalapeno Pepper? That's easy. It is so versatile and easy to grow. And we have such a fantastic selection of Jalapeno seeds...the best selection on the Internet. Try Freezing Jalapeno peppers (being thick fleshed they freeze SO well. Just cut off the stem and stick in sealed baggies) or try drying Jalapeno Peppers. Growing Jalapeno peppers is so easy and fun...the Jalapeno Plants are just loaded with Chiles. There are so many Pepper types out there, but I still like some of the basics. The Jalapeno is the perfect pepper. You can roast it, fry it and eat it fresh.
This is so easy to make. I blanche the Jalapeno's in scalding hot water for just a few seconds and cool. This kills the enzymes and preserves the Sauce longer. I chop up in my food processor the Jalapeno's, garlic, onion, salt, black pepper and turmeric. Then I scoop it in a jar and add 1/3 water and 2/3 white distilled vinegar (don't fill to the very top as it will expand). PRESTO! Jalapeno Hot Sauce!! How much of each ingredient? You can do it to taste for your own unique Chili Sauce recipe. As a guideline use 12 Jalapeno Peppers, 4 garlic cloves and a small onion. This flavorful Jalapeno pepper sauce has substance and character. It's not watery like a typical Tabasco Sauce and not as hot as Habanero Sauce. See the picture above.
Refrigerate after opening.
This one is even easier. Just blanche the Jalapeno Peppers in scalding hot water for a few seconds and cool off. You can run cold water on them to speed it up if you'd like. Then remove the stem and slice to your liking. Jam pack into a jar...I use recycled jars that have a little plastic on the lid. Once the Chiles are in the jar I add 1/2 tsp. of salt, 1/4 tsp. of turmeric (as a preservative... it is not essential as the salt and vinegar will help to preserve) then 1/3 water and 2/3 white Vinegar. Shake the bottle real well. Refrigerate after opening.
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