Roasted Jalapeno Hot Sauce: This One Simple Trick For Flavorful Hot Sauce

Ingredients:

7 jalapeños

1 yellow sweet onion

5 cloves garlic

1 c water

1/2 c white wine vinegar

1 tbsp kosher salt

1 tsp cumin seeds

1/2 tsp black pepper, freshly cracked

Tools needed:

Sheet pan

Parchment paper

Sharp knife

Cutting board

Blender or immersion blender

Stock pot with lid

Measuring cups and spoons

Mixing bowl with lid

How to make it:

Preheat oven to 400 degrees f.

Wash jalapeños under cold running water.

Cut root end off onion, remove paper skin. Cut onion into quarters.

Remove paper skin from garlic.

Place all ingredients on parchment paper lined baking sheet. Drizzle with oil, add pinch salt and pepper. Gently toss to coat ingredients.

Place in oven and roast for 40 minutes turning the dish half way through the cooking time. The skin on the jalapeños will blister and char slightly when done. If the onions and garlic begin to brown faster, carefully remove them from the pan (place them in a mixing bowl with lid on) and continue to cook the jalapeños. Once the peppers are fully blistered, add them to the mixing bowl and keep the lid on for 15 minutes. This will help steam the ingredients, softening them and making it easier to remove the charred skin from the jalapeños if desired.

Remove the charred skin from the peppers, if desired. Add vinegar, water and cumin seeds to a stock pot. Add the jalapeños, onions and garlic and heat up the liquid in the pot until it comes to a simmer. Reduce heat to low, cover with a lid and simmer for 5-10 minutes or until the peppers, garlic and onions are nice and soft.

Place all ingredients into a blender or use an immersion blender.

Blend 30-45 second until smooth and adjust seasoning if desired with salt and pepper. Cool slightly and store in hot sauce bottles or mason jars.

This will keep for 2 weeks in the refrigerator.

Enjoy!

Logan