Flaming Blast of Lime Hot SauceSince I'll be blending the peppers anyway, I decided to clean them up and toss them into a freezer bag as they reach full heat. When I've got enough for a huge multi-batch of the sauce, I'll whip it up and share with heat-loving friends. Well, today was the first harvest.
- 1/2 pound jalapeno peppers (about 6 large)
- 1 small onion
- 6 garlic cloves
- 2 cups apple cider vinegar
- 1/2 bunch cilantro
- 1 teaspoon salt
- 1 lime, juiced
Remove the tops from the peppers and cut them in half lengthwise. Clean out the seeds and ribs, give them a rough chop, and put them into a small saucepan. Roughly chop the onion and garlic and add it to the pan. Pour in the vinegar and bring it to a boil. Reduce the heat and simmer for 10 minutes. In the meantime, roughly chop the cilantro and put it into a blender along with the salt and lime juice. When the jalapeno mixture is cooked, add it to the blender. *Cover the blender, put a towel over the lid, and turn it on low. Once it is going, crank it up to the highest setting and puree for 3 minutes. Strain through a medium holed strainer and let cool. Pour into sterilized bottles and refrigerate. The hot sauce will keep for up to a month under refrigeration.
Let me say that I'd not forgotten the suffering my mother went through after crushing her home-grown cayenne peppers. It just somehow didn't seem to apply. Twenty minutes after harvesting a pound and ahlaf of jalapenos, I had a freezer bag partially full of seeded pepper halves. Twenty minutes after that, I had burning lips, hands and right eye. Worse yet, I expect I'll do the next phase of harvest exactly the same way. Like I said in the title. I'm an idiot.