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Roasted Jalapeno Hot Sauce




Source of Recipe


Leeners.com






Recipe Introduction


My husband, Mike, LOVES this hot sauce! We didn’t bother canning it, because it only made about 2 ½ of those little half pint jars – we figured we could use it up and give enough away to make that step unnecessary. Mike says that he thinks the curry powder should be pulled back to about half of what the recipe calls for and I doubled the vinegar. Also – I didn’t have BLACK cumin, so I just used regular.





List of Ingredients



• 2 each sweet green bell peppers – roasted and peeled
  
• 3 each jalapeno peppers – roasted and peeled
  
• ¼ c. distilled white vinegar
  
• 1 t. chipolte pepper (smoked jalapeno)
  
• 2 garlic cloves
  
• ½ t. curry powder
  
• ½ t. black cumin
  
• ½ t. salt
  






Instructions



1. Place all ingredients in food processor and process until smooth. Place puree into microwave safe container and add vinegar to make 5 oz. Microwave until mixture starts to steam. Remove from microwave and mix well. Return to oven and heat again.
   
2. You can bottle this and refrigerate or can it. Canned, it should last 6 to 9 mos.
   
   
   






Final Comments


IMPORTANT: Do NOT forget to use gloves whenever you deal with hot peppers!!!