This sauce started off as one of the "exploratory" purchases I had made. I like to buy something new every once in a while, and I had never made jalapeno sauce before, so when I saw a bag of jalapenos for a dollar, I figured I'd give it a try. Like most things I make, I just kind of experimented. I didn't use gloves when making these, but it wouldn't be a bad idea, especially if you're sensitive or don't want to get the capsaicin on you.
|1 pound||jalapeno peppers|
|170 grams||6 ounces||1 can||tomato paste|
- Wash jalapeno peppers.
- Remove stems.
- Puree jalapeno peppers with tomato paste, adding water (or oil) as needed to reach desired consistency. I used the entire pepper aside from the stems, but you could use more or less of the placenta, which is the white stuff around the seeds, to adjust the level of heat.