Jalapeño Hot Sauce for Canning
A vibrant and flavorful Jalapeño Hot Sauce that captures the essence of summer, perfect for canning and enjoying year-round.
Ingredients
For the Sauce
- 10-12 medium jalapeños fresh, stems removed
- 3 medium-sized tomatoes ripe
- 4 cloves garlic fresh
- 1 cup vinegar preferably apple cider
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 limes lime juice freshly squeezed
Instructions
Preparation
- Wash the jalapeños and tomatoes thoroughly. Remove stems from the jalapeños, and chop them coarsely (keep the seeds for extra heat if desired). Dice the tomatoes and peel the garlic.
Blending
- In a blender, combine jalapeños, tomatoes, garlic, vinegar, salt, sugar, and lime juice. Blend until smooth.
Cooking
- Pour the blended mixture into a saucepan and bring it to a gentle boil over medium heat. Reduce the heat and let it simmer for about 20 minutes, stirring occasionally.
Canning Process
- Prepare your jars and lids by sterilizing them in boiling water.
- Pour the hot sauce carefully into the sterilized jars, leaving about half an inch of space at the top.
- Wipe the rims clean and seal the jars with lids.
Processing
- Place the jars in a canning pot filled with water (make sure they are fully submerged) and boil for about 15 minutes. This ensures they seal properly for long-term storage.
Cooling and Storage
- Remove the jars and let them cool at room temperature. Ensure the tops are sealed (they should not pop when pressed). Store them in a cool, dark place.
Notes
Always wear gloves when handling jalapeños to avoid irritation. Experiment with additional spices like cumin or coriander for a unique twist.