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 For extra heat, keep the seeds.
- 3 medium-sized tomatoes, ripe
- 4 cloves garlic, fresh
- 1 cup vinegar, preferably apple cider Substitutes: white or red wine vinegar.
- 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.
- 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.
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.