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Verde Hot Sauce
36 jalapeno peppers; stemmed and roasted
12 poblano peppers; stemmed and roasted
24 tomatillos; husked and washed
2 lg sweet onions; chopped
8 lg cloves garlic; chopped
2 c cider vinegar
2 c water
4 tb sugar
2 tb pickling salt
4 limes; juice only
Wash and stem jalapeno peppers. Wash, stem, split, and seed poblano peppers. Place peppers on a cookie sheet and broil until blackened (or use bbq grill). Place blackened peppers in a large non-reactive saucepan or dutch oven. Wash and quarter tomatillos; peel and chop onion; peel and chop garlic; add to peppers, together with the vinegar, water, sugar, and pickling salt. Bring to a boil, reduce heat, and simmer for 45 minutes. Add lime juice and allow to cool.
Transfer mixture to a blender and process in batches, blending to a medium-smooth consistency. Return sauce to the saucepan and return to a boil. Reduce heat and simmer, partially covered, for approximately 20 minutes until mixture thickens. Pour into sterilized jars and refridgerate or process by the water-bath method for ten minutes for long term storage. Makes approximately 12 half pint jars.