Pickled jalapeños can create a spicy, homemade hot sauce.
Jalapeños are one of the most popular means of spicing up dishes. Used in a variety of recipes, the hot peppers were originally used in South American cooking but have long become a favorite in North American cuisines as well. Creating a hot sauce with the peppers can be done while they are fresh, though they also add an extra element of flavor when pickled. Bottling the hot sauce, also called canning, is a way of keeping the sauce for a long time.
Instructions
1. Place the sliced pickled jalapeños, white vinegar, water, garlic, cayenne, white onion, lime and pickling salt in the large pot.
2. Bring the ingredients to a boil and turn it down to a simmer. Cook for eight to 10 minutes.
3. Cool the pot for 10 minutes.
4. Pour the cooked ingredients in to the blender. Blend the mixture until smooth.
5. Pour the hot sauce in to the jars, leaving 1/2-inch headspace.
6. Place the lids on the top of the bottles and screw on the screw cap.
7. Fill up the canning pot with water and bring it to a boil on the stove.
8. Place the canning jars in the hot water bath, ensuring it continues to boil, with at least 2 inches of headspace.
9. Process the jars for 15 minutes.
10. Remove the jars from the water using the tongs. Place them on a clean cloth.
11. Cool the jar for 24 hours. Tighten the lids slightly after they have cooled.
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