My journey into the world of homemade hot sauce continues with this latest batch of ancho jalapeno sauce.
NOTES:
None of the chiles were fermented. That’s coming soon, though.
To save myself 2-3 weeks of drying time, I popped the fresh poblano chiles in a dehydrator for 10 hours and turned them into ancho chiles.
The anchos were then re-hydrated, mixed together with jalapeno chiles and white vinegar (for flavor, but more importantly, to add much needed acidity to the sauce to help ensure there would be no growth of clostridium botulinum), mixed even better in a blender, adding water as needed, then poured into a pot and brought to a boil (again, to kill any possible bacteria) before simmering for 20 minutes to meld the flavors.
Bottles/lids were sterilized before use.
PH of finished sauce checked in at a very low 2.9, well below acceptable levels. Yay, white vinegar and lime juice!
The finished sauce was not strained.
Hot sauces like this will typically last 6 months out and 12 months in the refrigerator, due to the acidity. Three months out and 6 months in is my recommendation, though.
Heat of the sauce is mild to medium.
Overall flavor of the sauce is jalapeno.
It’s delicious.
Next time – smoke the jalapenos before using them.
Most important of all, I wouldn’t have enjoyed making this sauce nearly as much as I did without the help of my wife. Thank you, darling.