Josh decided to make some hot sauce and do some canning of the seasonal vegetables to take back to college. He has a kitchen this year so he plans on cooking for himself and his lucky roommates and friends. He is quite a good cook.
Here are some photos of his wares. This is the one recipe that I must make myself! The only change in the recipe below is he substituted shallots for garlic. The heat is still on my tongue.
Jalapeño & Tomatillo Hot Sauce
Makes 6 half pint jars
After roasting peppers and tomatillos, total weight should amount to 16 ounces. If you are a bit short just add a few raw peppers and/or tomatillos to total 16 ounces.
3/4 – 1 pound fresh jalapeños, halved lengthwise (1 1/2 pounds jalapeños if not including tomatillos, for a spicier sauce)
1/2 pound tomatillos, halved
1 cup packed, chopped cilantro, tender stems included
6 large garlic cloves
1 large onion, chopped
6 sprigs fresh oregano about 4 inches each, stems discarded
1 cup fresh lime juice
2 cups white vinegar
1/2 cup filtered water
1 teaspoon pickling salt
2 tablespoons light brown sugar (not packed)
Turn oven on to broil. Cover a large jelly roll pan or low sided roasting pan with parchment paper. Place jalapeños and tomatillos cut side down on the pan. Broil for about 8 – 10 minutes, or until the peppers and tomatillos are well charred. Remove pan from the oven and set aside.
Combine lime juice, vinegar, water, salt and brown sugar in a medium bowl and whisk to combine.
Place jalapeños, tomatillos, cilantro, garlic, onions, oregano, and lime juice mixture in a blender. If your blender is unable to accommodate all of the ingredients, hold back some of the liquid and set aside. Puree all the ingredients in your blender. Pour the mixture into a large saucepan (add liquid you set aside earlier) and slowly bring to a boil then simmer covered, for 10 minutes.