Description
A perfectly balanced hot sauce that you can pretty much put on anything. Well, except for cupcakes.
Ingredients
- 5 whole Jalapeño Peppers, Stems Removed
- 2 whole Tomatillos, Cut In Half, Husks Discarded
- 2 cloves Garlic, Chopped
- ½ cups Water
- ½ whole Lime, Juiced
- ½ Tablespoons Granulated Sugar
- 2 Tablespoons Distilled Vinegar
- 1 teaspoon Salt To Taste
Preparation
Start by preheating your oven to 400 F.
Add the jalapeños and tomatillos to a rimmed baking sheet. Place in the preheated oven for 25 minutes, or until lightly roasted. Remove pan from oven.
Using tongs, carefully place the roasted veggies into a blender or food processor. Add in the garlic, water, lime juice, sugar and vinegar. Season with about 1/2 teaspoon of salt to start.
Blend until the sauce is thinned out. You are not going for a thick sauce here. Add a bit more water to get it to the consistency of a ‘taco’ sauce.
Taste and season with additional salt if needed. Pour into an airtight container and let it cool before covering. This can sit in the refrigerator for a couple of weeks, if not longer.
The flavor of this jalapeño hot sauce is spectacular. It has just the right amount of heat … meaning, I was not sweating at first bite. Nor did it kill my palette when serving it alongside breakfast, lunch and dinner items. This very well could be one of the favorite sauces that I’ve made thus, so I hope you enjoy.
