Ancho-Jalapeno Hot Sauce Recipe
A hot sauce recipe with plenty of zing and smoky flavor, this ancho-jalapeno hot sauce is made with jalapeno peppers, carrots, garlic, ancho powder and more. Drizzle it over anything for extra flavor.
Servings: 40
Calories: 5kcal
Ingredients
- 1 pound jalapeno peppers chopped
- 4 ounces carrots peeled and chopped
- 5 cloves garlic chopped
- ¼ cup apple cider vinegar
- 1 tablespoon Mexican oregano
- 1 teaspoon ancho chili powder
- 1 teaspoon salt
- ½ teaspoon cumin
Instructions
- First, roughly chop the peppers, carrots and garlic. Pack them into a large jar, leaving at least 1 inch of head space. The mixture may rise a bit when fermenting.
- Next, mix 1 quart unchlorinated water with 3 tablespoons sea salt. Pour just enough brine over the mixture to cover it, pressing them down a bit as you go. It is important to keep the mixture covered with brine to avoid spoilage. Check this daily.
- Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. I fermented for 8 weeks. Ideal temperatures are between 55-75 degrees F. The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. “Burp” the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting. See our page, “How to Make Fermented Pepper Mash”, for further instruction.
- After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic.
- When satisfied with your fermenting time, pour the contents, including brine, into a pot along with the remaining ingredients. Bring to a quick boil. Reduce heat and simmer for 15 minutes.
- Cool, then process with a food processor until nice and smooth.
- Pour into sterilized jars and seal. Refrigerate and enjoy. Tastes even better if you leave it mingle a week or longer.
Notes
Makes about 2.5 cups.
For a NON-FERMENTED Version of This Recipe: Skip the fermenting portion and use fresh jalapeno peppers. Simply add all of the chopped ingredients along with the vinegar to a pot with 1/2-1 cup of water (depending on your preferred consistency), bring to a boil, then simmer 15 minutes. Adjust for salt. Cool, process and store in sterilized jars or bottles. You can strain the sauce if you'd like a thinner sauce before bottling.
NOTE: Acidity measured 3.5 after 8 weeks of fermenting and would be low enough for home use and storage. Vinegar brought it down to about 3.0.
Nutrition
Calories: 5kcal | Carbohydrates: 1g | Sodium: 61mg | Potassium: 42mg | Vitamin A: 615IU | Vitamin C: 13.7mg | Calcium: 5mg | Iron: 0.1mg