Jalapeño & Roasted Tomatillo Hot Sauce
Learn how to make this Jalapeño & Roasted Tomatillo Hot Sauce recipe with the voice-activated cookbook iPhone app, Myka.
Serves:
Many
Cook In:
1 minute
Prep In:
18 minutes
Method:
Broil
Smoked Maple & Pistachio Cream Jalapeño Poppers
By: Sous Chef Myka
Bring on the heat. This Jalapeño & Roasted Tomatillo Hot Sauce is ready in less than 20 minutes, and it’s packed with the flavor of jalapeños, tomatillos, garlic, lime, and fresh cilantro.
- 2 pounds jalapeños
- 4 tomatillos
- 1 white onion
- 1 small bunch cilantro
- 4 cloves garlic
- 2 limes
- 1 tbsp salt
- ½ tsp ground cumin
- 2 cups white vinegar
Jalapeño & Roasted Tomatillo Hot Sauce
Hi Chefs, Myka here 👋
Not to toot our own horns, but our hot sauces are definitely something to write home about (with our Smoked Habanero Honey Mustard Hot Sauce being a fan favorite). This Jalapeño & Roasted Tomatillo Hot Sauce is amazing for a few reasons. First, it’s delicious, and you’ll want to put it on everything. Next, it’s ready in less than 20 minutes, and is incredibly easy to make.
You’ll start by cleaning and removing the stems from your jalapeños, and adding them to a food processor to roughly chop them. Next you’ll prepare and slice some tomatillos (which are actually a totally different plant than red tomatoes), and put them on a baking sheet. Cut your white onion, and add that to the baking sheet as well, before putting it in the oven. Broil it on the top rack, or until there’s a nice char on top.
Then, you’ll add the onion and tomatillo to a blender, along with other ingredients like cilantro, garlic, lime juice, and white vinegar. Process until smooth, and then transfer your sauce to a saucepan, bringing it to a boil.
Let it cool, and your Jalapeño & Roasted Tomatillo Hot Sauce is ready to serve. And keep in mind: the flavor is great now, but it’ll only get better over the next few days.
Happy cooking!
Step by Step Instructions
Step 1
Clean and remove the stems off of 2 pounds of jalapeños.
Step 2
Using a high speed blender or food processor, add in the jalapeños and process until roughly chopped.
Step 3
Remove the husks from 4 tomatillos, rinse under cold water and lightly scrub to remove the sticky film. Slice in half and place on a baking sheet, cut side down.
Step 4
Cut 1 white onion in half and place on a baking sheet. Place the baking sheet in the oven on the top rack and broil for 8 minutes or until charred on top.
Step 5
In the meantime, clean a small bunch of cilantro, approximately 20 sprigs, and place them in the blender.
Step 6
When the tomatillos and white onion are done, remove them from the oven and add to the blender.
Step 7
Peel 4 cloves of garlic and juice 2 limes. Add to the blender.
Step 8
To the blender, add 1 tablespoon of salt and ½ teaspoon of ground cumin.
Step 9
To the blender, add in 2 cups of white vinegar. Process until very smooth.
Step 10
Transfer the sauce to a medium saucepan and bring to a boil over medium heat. Boil for 1 minute then remove from heat and allow to cool to room temperature.
Step 11
Pour the hot sauce into glass containers with a tight fitting lid and store in the refrigerator.
Note: The hot sauce can be enjoyed immediately, but the flavor will continue to improve over a few days.
