Great job with this video; straight to the point with clear instructions. I will add a ripe avocado to the sauce along with the oil next time to reduce the heat and turn it more velvety.
@@billnails9471 You can buy seeds for both of the varieties I'm growing currently online. Buy once, cry once, then save your seeds. In my case, I don't care if the peach ghost crosses with the chocolate bhutlah ghost peppers. There might be some other varieties out there you'd like.
PRO TIP(coming from a mexican): add knorr chicken bouillon! Also if you add fresh cilantro it makes it taste amazing. Another tip would be to cook the onion over an oiled pan until brown, your sauce gets a different but really good flavor
@@joshnichols9015 I’d recommend not using cubes but rather sticking with the powder version of knorr chicken bouillon, then you can add pinch by pinch until flavor it’s good to you
Just made a batch of this and it’s amazing! Super easy to make, this will be a new favorite! Frost is coming soon in Idaho so I have lots of jalapeños to use up, loving your recipes!
Go for it! One suggestion with those would be to consider roasting/peeling them first. the skin of hatch chiles is a bit more tough. If your blender is powerful it might not matter either way!
@@PepperGeek Back now. I chucked in some Jalapenos, Ring of Fire (We don't do 'mild') and x1 dried boiled Mulato (deseeded) . It's excellent, Thanks! - Made more than I thought. Will be great with my roast chicken tonight 🐔. BTW you lied when you said it will last a week or more in fridge. Going to eat it ALL TONIGHT! 🤣🤣🤣😉🐔
I just made some with jalapenos, and another with orange habaneros. Both are tasty. My wife thinks the jalapenos are too spicy for her taste, so I'm going to use a bell pepper and less jalapeños to hopefully make a milder sauce.
I am curious if this only works because of the added garlic or not. For example, Aioli (aioli is garlic+oil mayo is egg yolk+oil) emulsifies without the use of eggs and instead the combination of garlic and oil emilsifies together.
Just a little tip if you want to make this taste much better. Cut open the jalapenos and remove the seeds before you boil them. The seeds can be bitter and when you blend them up it's adding that taste to the sauce.
I added 1tbsp of the brine of sweet hot jalapenos and 1tsp of simple syrup and the family likes it better that way as a dip. The original is best for topping stuff like burrito, cornbread, street corn, etc.
I think the leftover boiling liquid could work well as a fertilizer. The onions are cooked after all, I'm pretty sure it's only raw onions that are bad for the compost.
Yes you can use fermented peppers, I don’t see why not. Since fermented peppers have a lot of salt, I would reduce the added salt in this recipe until you taste at the end, then salt to your preference
Definitely a different texture in the end, but I'm sure that'd be tasty! We make a lot of guac with our avocados > ruclips.net/video/CCmIkPcd1zs/видео.html
Where do you live that you have access to so many different peppers? I planted 10 pepper plants this year. I got ONE usable pepper. lol. Rains too much where I live.
Hey guys! A little bit off topic but my greenhouse jalapeños have turned red but they have cream to white colored lower halves ( from the tips to half way up the peppers) anyone know what is causing this?
Well, there's 2 that I know, the first one is just use butter, chicken/goose fat, and other fats from the animal resource. The other one is vegan, he just typed about using avocado in the same way (oil substitute) that the video guy did, and I think it's also gonna make a great emulsion with that one. Best wishes from Israel!
Great job with this video; straight to the point with clear instructions. I will add a ripe avocado to the sauce along with the oil next time to reduce the heat and turn it more velvety.
Going to try this with roasted red Jalapeños.
That sounds perfect
I could make a nice peach-colored version with my peach ghost peppers but don't want to die. LOL
🤣 probably not a great idea
😂😂😂😂😂
@@NathanExplosion99 Nathan do you sell peppers if you do I'm interested in buying some
@@billnails9471 You can buy seeds for both of the varieties I'm growing currently online. Buy once, cry once, then save your seeds. In my case, I don't care if the peach ghost crosses with the chocolate bhutlah ghost peppers. There might be some other varieties out there you'd like.
I just busted out laughing
PRO TIP(coming from a mexican): add knorr chicken bouillon! Also if you add fresh cilantro it makes it taste amazing. Another tip would be to cook the onion over an oiled pan until brown, your sauce gets a different but really good flavor
Thanks for the tips! This sauce is so easy to tinker with, all of those sound like great ways to modify the recipe
Are you throwing 1-2 bouillons in or chipping some off depending on the amount of peppers used?
@@joshnichols9015 I’d recommend not using cubes but rather sticking with the powder version of knorr chicken bouillon, then you can add pinch by pinch until flavor it’s good to you
Grilled the penos, fried the onions in avocado oil on the stove, and added chicken bouillon and OMG is this DELICIOUS!!
Those sound like tasty modifications - that's what's great about this recipe!
@@PepperGeek The bowl of it is more than half gone!!
I've got a bunch of Lemon Spice Jalapenos ripening and turning a bright yellow right now, might have to try this out
That would be perfect!
I took notes. I will definitely try this and other variations! Thank you.
You're so welcome, hope you enjoy it!
I like this sauce a lot. Will have to try your recipe next. Thanks
Great! Let me know what you think afterwards :)
I’ve tried your other sauce recipe with great success, so will definitely give this a try!!!!!!!
Just made a batch of this and it’s amazing! Super easy to make, this will be a new favorite! Frost is coming soon in Idaho so I have lots of jalapeños to use up, loving your recipes!
Thanks for the good info. I want to try this with hatch chilis.
Go for it! One suggestion with those would be to consider roasting/peeling them first. the skin of hatch chiles is a bit more tough. If your blender is powerful it might not matter either way!
Saving this! I am addicted to Trader Joe's creamy jalapeno sauce and I bet this is very similar. I eat it on fried eggs on white rice.
Sounds tasty, give it a try! It's especially good with homegrown peppers
I literally thought of the Trader Joe’s sauce as soon as I saw the title of the video lol! I love that sauce 😂
@@ASkateFreak it's sooooo good!! I can't wait to try this recipe and see if it's similar. Just waiting on some peppers to ripen up.
We will be making this one too!
That.....looks.....YUMMY!
So good!
Going to try this now! 🌶🌶🫑🫑🧑🍳👍
Hope you enjoy it!
@@PepperGeek Back now. I chucked in some Jalapenos, Ring of Fire (We don't do 'mild') and x1 dried boiled Mulato (deseeded) . It's excellent, Thanks! - Made more than I thought. Will be great with my roast chicken tonight 🐔. BTW you lied when you said it will last a week or more in fridge. Going to eat it ALL TONIGHT! 🤣🤣🤣😉🐔
Just made this with my yellow Jalapeno's and man was it tasty! Thanks for the video.
Awesome, I would love to see the color of that!
Yellow Jalapenos are just the ripe ones???? and do they turn Purple????
I make this sauce all the time to use up extra peppers and the boil method is easily the best!
Glad you think so! It doesn’t take away as much flavor as some people might think
I just linked the webpage for this to my husband last night so your video tutorial is the best timing! Thank you!
Wonderful! Glad you caught the video
You guys are great.
_You're_ great 😊
I have bags and bags of frozen Jalapenos, going to give this a try. Hopefully being frozen doesnt mess it up.
Thanks! Definitely making this today. I'm celebrating Mexican Independence today by attempting to make chiles en nogada. This will be great addition!
Wow that sounds delicious. Those chiles en nogada are beautiful. Hope it was a success!
Just got done making this, so good, put it on a left over bratwurst I had, it was so good. Has a good kick to it.
This looks scrumptious! Wanna keep the color but add some heat? Add a mustard pod! Or half. 👍🏻
I just made some with jalapenos, and another with orange habaneros. Both are tasty.
My wife thinks the jalapenos are too spicy for her taste, so I'm going to use a bell pepper and less jalapeños to hopefully make a milder sauce.
nice!
I made the hot sauce🥵. My son loved it.
Glad to hear it! Heat level definitely varies from one batch to the next 😅
All of my jalapeños have zero heat. They taste like bell peppers. I’ll have to try this next year.
Aw that's too bad. You could add 1/2 tsp of cayenne to get some heat back into the sauce..but definitely try it next year!
That looks so beautiful! I wonder if I can replicate it with my ghettoish Walmart $40 Oster blender 🤔🌶
It should be close enough, let me know how it turns out ☺️
I am curious if this only works because of the added garlic or not.
For example, Aioli (aioli is garlic+oil mayo is egg yolk+oil) emulsifies without the use of eggs and instead the combination of garlic and oil emilsifies together.
Ok, thanks
Just a little tip if you want to make this taste much better. Cut open the jalapenos and remove the seeds before you boil them. The seeds can be bitter and when you blend them up it's adding that taste to the sauce.
I added 1tbsp of the brine of sweet hot jalapenos and 1tsp of simple syrup and the family likes it better that way as a dip.
The original is best for topping stuff like burrito, cornbread, street corn, etc.
Do you think it could be frozen in small batches?
Yes we froze a batch and it thawed nicely. I would use it quickly after thawing, however
I think the leftover boiling liquid could work well as a fertilizer. The onions are cooked after all, I'm pretty sure it's only raw onions that are bad for the compost.
Yes! Someone else eats hot sauce by the spoonful!
😂 always have!
What is the best jalapeño sauce recipe for freezing? I want to put it into small ice cube tray to drop in recipes. Thanks. 💜
Hey Geeks do you guys sell peppers
No we don’t sell peppers or seeds at this time
Ok thanks
CAN YOU DO THIS AFTER A FERMENTATION or do you have to boil/ grill etc the peppers first?
Yes you can use fermented peppers, I don’t see why not. Since fermented peppers have a lot of salt, I would reduce the added salt in this recipe until you taste at the end, then salt to your preference
So simple and delicious. Thanks for not removing the seeds and the suggestion to add serranos if desired.
If only I had enough left over from this year's terrible harvest to make this 😂
Ahh, sorry to hear that. There's always next year 🙂
@@PepperGeek That's what I said after last year's bad harvest. UK sucks with no greenhouse!
Can this sauce be safely canned - pressure cooker or water bathed?
No it isn't intended for long term preservation. pH likely isn't low enough for safe canning
I like adding the oil to make it creamy.
Yes, it transforms the sauce in both texture and appearance
I prefer with avocado rather than the oil
Definitely a different texture in the end, but I'm sure that'd be tasty! We make a lot of guac with our avocados > ruclips.net/video/CCmIkPcd1zs/видео.html
Where do you live that you have access to so many different peppers? I planted 10 pepper plants this year. I got ONE usable pepper. lol. Rains too much where I live.
I mean...this is the "pepper geek" channel lol
I make huge batches of a similar sauce for my wife every couple of weeks. Omit the cider vinegar and just double the lime
yum yum
Hey guys! A little bit off topic but my greenhouse jalapeños have turned red but they have cream to white colored lower halves ( from the tips to half way up the peppers) anyone know what is causing this?
Do you have video for peppers that can go in tropical countries? Jalapenos are not common in Asia. But Mexico is tropical?
Have you ever tried throwing a sprig of fresh cilantro in this recipe?
Not in this one, but I’m sure it would not hurt if you like cilantro!
Why throw the paper & onion water? You can use it in other dishes, i.e soups or stews, to name a couple.
Or better yet why boil the flavor out of the peppers and onions in the first place?
@@MichaelRei99 Exactly.
This is so simple that I don't have a reason to not try it.
I like the way you think!
Why did you weight everything except the garlic?
I have tiny clove and huge one... not all garlic are the same.
5 cloves is a standard guideline, and it probably wouldn't even register 1 oz. Use your own judgement and how much you like fresh garlic flavor.
Is there a substitute for the seed oil? I’m not keen on using poison.
You can use any cooking oil
We used avocado oil in this recipe
Well, there's 2 that I know, the first one is just use butter, chicken/goose fat, and other fats from the animal resource.
The other one is vegan, he just typed about using avocado in the same way (oil substitute) that the video guy did, and I think it's also gonna make a great emulsion with that one.
Best wishes from Israel!
Avocado oil is not seed oil.
Add garlic without cooking or roasting it?