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:
- Core, seed and remove veins of the peppers (to your taste) and toss with the olive oil.
- 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.
- 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.
- 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.
- 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.
They say “where there’s a will, there’s a way”. Aren’t you the smart one to make your own jalapeño pepper sauce. 😊
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Thanks Karen.
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Loved the idea of making hot sauce at home. What can I substitute agave syrup with ?
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Try honey. Welcome to my blog.
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We can never have too many hot sauces in this house! And though I have a bottle of Tabasco green sauce I love the homemade versions so much more! Thanks Eva!
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Thanks Abbe.
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Without trying to emulate Cholula I make a similar hot sauce that does not include green peppers but uses avocado instead. The version I make is creamy, but I can see how green bell pepper would add a lot of zing instead. GREG
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That sounds delicious. I’d love to make that next time.
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Funny: I just used up the last of the Cholula green sauce that someone bought for me during the real panic time last March! I’m hoping to find another bottle somehow, but it’s an interesting idea to make one’s own. The only problem I see is that home made products usually don’t hold up as well when used from an open bottle for months.
Be well… mae at maefood.blogspot.com
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Thanks for your comment Mae, the thing about homemade is that it shouldn’t last as long as manufactured product, we don’t use the preservatives that they do which makes them more wholesome. Because there are only two of us, I use smaller jars so we use them up within a month or so. I process the extra jars so that they are shelf stable in the pantry and I refrigerate the open ones.
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This is a great idea, what a brilliant colour the sauce comes out. I hadn’t thought of making my own chilli sauce like this!
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I’m too lazy to make my own hot sauce, so I’d probably just order through the mail. But wow, look at what I’m missing by not making my own! This looks wonderful — such good stuff. Thanks.
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This sounds delicious, thank you! Thanks also for the coffee filter tip!
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I bet this is fabulous! Still spicy but not crazy hot.
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I love that you took it into your hands and made your own hot sauce! Sounds like a yummy way to add some heat to your cooking! Mildly hot sounds perfect!
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Is it hotter than green tabasco sauce? By green peppers, did you mean green bell peppers? I just used up my green one, might just make one myself instead of getting a new one.
Angie
http://angiesrecipes.blogspot.com
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Yes, Angie, they are the ordinary green bell peppers. The heat level is about the same as green tabasco sauce.
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