Homemade Green Cholula Style Hot Sauce

Recipe first – Click Here –

I used a lot more Jalapeños (1kg) so I tripled the recipe. It still needed an extra half cup of vinegar and teaspoon of salt at the end.

I was inspired to start making hot sauces when I found some that I liked and realized the cost to upkeep my hot sauce addiction, so I had to adapt. The benefit of home made hot sauce is you can alter the ingredients to your tastes, and they keep forever if done properly.

Tip! Take care when handling hot peppers: use latex gloves, don’t touch your face/eyes, don’t breath in over the pot when simmering. Capsaicin is what makes peppers spicy, and aerosolized capsaicin is pepper spray.

Take off the top of the pepper and slice them up. Don’t worry about size or taking out any seeds.

In the following video I overcrowded the pot to what I would do normally. Decided I didn’t want to dirty another pot and didnt think it would matter much in the end.

Aside: The reason for not crowding pots or pans when sautéing vegetables or meats is because if there isn’t enough room between the ingredients they will steam instead of browning. Ultimately, we want that Maillard reaction, but wasn’t so important for this recipe.

The recipe does not call for browning the peppers/onions, only cook until softened, therefore I took the lazy route and over filled the pot to no consequence.

You can see some browning in second video there; no big deal. Water added and brought up to a simmer for 15 minutes, then let cool.

Blend it up till smooth. Do this in batches as hot liquids will expand in the blender and can burn you. Add the vinegar in slowly while blending.

Takes on the consistency we are looking for. Make sure to taste before bottling; the taste of the hot sauce will change a bit as it cools and sits overnight, but you will be able to make sure it has the right balance.

Strain through a mesh strainer to get rid of any thicker clumps if you want; just preference.

From the National Center for Home Food Preservation: To pre-sterilize jars, place the cleaned jars right-side-up on a rack in a canner and fill the jars and canner with water to 1-inch above the tops of the jars. Bring the water to a boil and then boil for 10 minutes at altitudes less than 1,000 feet elevation.  Add 1 additional minute for each additional 1,000 feet of elevation. When you are ready to fill the jars, remove the jars one at a time, carefully emptying the water from them back into the canner.  This will keep the hot water in the canner for processing filled jars.

Bottle it and enjoy. I used 1kg of jalapeños and ended with 1.6 L or 56 oz. While this recipe should be shelf stable I recommend to refrigerate it, and eat it, because its delicious. Not the hottest sauce out there, but it has a ton of flavour and is great on everything.

Cole Rating: 9/10