Jose Nadas Basic Hot Sauce |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 20 |
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I am a firm believer that there is a difference between chunky salsa and salsa picante. I've spent a bunch of hours in cantinas with a bowl of something like this, a basket of tortilla chips and a cervesa or six, in front of me and not a tomatillo in sight. Read more . I put tomatoes and all that other chunky stuff in “Salsa”, which I like, but not in “Hot Sauce” (salsa picante). Your typical Mexican Hot Sauce usually doesn’t have vinegar in it and I leave the vinegar for the Louisiana style sauce. Ain’t no right or wrong way to do this so fiddle with it all you like. Everything is optional as to what and how much. Careful when using the food processor or blender; get this in your eyes and you got pain. Ingredients:
• 20 jalapeno peppers, sliced, remove seeds if you want less heat. |
• 3 cloves garlic, minced |
• 1 small white onion, minced |
• 1/2 tsp ground cumin |
• a sprig of cilantro, chopped |
• pinch of paprika, optional. |
• 1 teaspoon olive oil |
• 1 teaspoon salt |
• 2 cups water or 1 cup water and 1 cup beer. |
Directions:
1. 1. In a medium sauce, combine oil, jalapeno peppers, garlic, cumin, onion and salt.
2. 2. Cook 4 - 5 minutes over high heat.
3. 3. Add water, reduce heat to a simmer and cook 20 minutes, stirring often.
4. 4. Remove from heat and allow to cool to room temperature.
5. 5. Transfer to a food processor, add the cilantro and puree until smooth.
6. 6. If it seems a bit thick to you add some water or beer.
7. 7. Pour into a sterilized jar with a tight lid.
8. Never had it last very long but reckon it will stay fresh about 3 months in the refrigerator! This is hot but should not cause encendido rojo rulacho, maybe.
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