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Archive for September 28th, 2020

Recently, we have fallen in love with Cholula Green Pepper Hot sauce but it is very difficult to find in Toronto. Sure, everyone carries the original red version, but we can never seem to find the green one. It’s not quite as hot as the red one but it really livens up flavours, like our Huevos Rancheros! I decided I would try and make my own and so I shall share it with you.

Green Pepper Jalopeño Hot Sauce

A KitchenInspirations Original Recipe

Makes 400-500 mL hot sauce

Ingredients:

  • 15 mL olive oil
  • 440 g green peppers (about 355 g cored and seeded)
  • 320 g jalapenos (about 235 g cored and seeded)
  • 1 large shallot (about 65 g)
  • 15 mL puréed garlic
  • 300 mL water
  • 75 mL cider vinegar
  • splash of agave syrup
  • Salt and white pepper

Directions:

  1. Core, seed and remove veins of the peppers (to your taste) and toss with the olive oil.
  2. Roast the peppers until their skin blisters. Peel off the skin as best as you could. Roast the shallot so that it’s almost soft.
  3. Add everything but the agave syrup to a pan and cover with the water and vinegar. Simmer until everything is super soft, about 10-15 minutes.
  4. Purée the pepper mixture until smooth and press through a fine sieve. Add in a splash of the agave syrup, salt and pepper to taste.
  5. Transfer to sterilized jars and refrigerate. Will last a few months in the fridge.

Notes:

  • The quantity will depend on how fine a sieve you have. I generally run it through a fine metal sieve to catch larger bits, then I press it through a very fine, reusable coffee filter. It makes a beautiful, silky sauce.
  • If you prefer a hotter sauce, leave more of the ribs on the Jalopeños. I can’t tolerate the extreme heat so my sauce is only mildly hot.

 

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