Canning and hot sauce

sauceJosh 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.