Hot Sauce – Two Ways (fast or slow)

First – if hot sauce isn’t your jam, you can chop the jalapeños & freeze them for use in recipes all winter!  Here are two different ways to make this really spicy hot sauce.  The stovetop method is fast (1 hour + overnight).  The second method takes longer, (about a week), but I have a fool-proof fermentation method that yields a slightly more delicate, fruity hot sauce. You can’t go wrong, either way.

Stovetop Method:
Remove stems, coarsely chop 1 lb jalapeños, (wear gloves, or be careful to wash your hands VERY well) after handling the peppers. Chop & add 1 small onion,1 clove garlic, 2 tsps salt, full packet (1tsp) of Stock+Spice hot sauce seasoning, 2 cups water & 1 cup vinegar, (white or apple cider). Simmer for 45 minutes. Be warned, your kitchen air will be SPICY. Carefully pureé until smooth & refrigerate overnight. The next day, strain the liquid through a mesh sieve & discard the pulpy bits. Enjoy!  This highly acidic sauce will store for months in the fridge.

Fermentation Method:
Remove stems, coarsely chop 1 lb jalapeños, (wear gloves, or be careful to wash your hands VERY well) after handling the peppers. Chop & add 1 small onion,1 clove garlic, 1 Tbsp. salt, full packet (1 tsp) of Stock+Spice hot sauce seasoning, & 2 cups water. Pureé until smooth & pour into a 1 quarter mason jar (or similarly sized glass container). Cover with a  cloth to keep the bugs out. Leave on the countertop & stir once/day for 7 days. Then put into a saucepan, add 2 Tbsp vinegar (white or apple cider). Bring to a boil, then let cool. Strain the liquid through a mesh sieve & discard the pulpy bits. Enjoy!  This highly acidic sauce will store for months in the fridge.