smoked jalapeno sauce
Now that you have smoked all those jalapenos here is one way to use some of them. I make this sauce in big batches and keep plenty on hand. I think the melding of ingredients is the perfect blend of heat and sweet. I keep some in the refrigerator and freeze the rest.
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yield
serving(s)
prep time
10 Min
cook time
15 Min
method
Stove Top
Ingredients For smoked jalapeno sauce
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4 lgsmoked jalapenos
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1 corange marmalade
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1 1/3 ctupelo honey
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2 cfreshly squeezed orange juice
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2 cv8 juice
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6 tspground cumin
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6 tspchili powder
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6 tsproasted garlic puree
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2 1/2 tspground coriander
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1/2 tspsea salt
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6 tspcornstarch
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4 Tbspwater
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12 Tbspfreshly squeezed lime juice
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6 tspminced fresh cilantro
How To Make smoked jalapeno sauce
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1Combine the smoked jalapenos, marmalade, honey, orange juice, V8 juice, chili powder, cumin, garlic puree, coriander, and salt in a large Dutch oven and bring to a boil over high heat.
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2Combine the cornstarch and water in a small bowl and mix well.
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3Decrease the heat to medium and add the cornstarch mixture to the saucepan with a whisk.
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4Cook for 2 minutes, decrease the heat to low, and cook for about 5 minutes longer, or until the mixture coats the back of a spoon.
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5Remove from the heat and strain the sauce through a fine-mesh sieve.
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6Puree the cooked jalapeno in a food processor and add back to the sauce.
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7Add the lime juice and cilantro.
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8Refrigerate in an airtight container for up to 3 weeks. (I usually keep half in the refrigerator and half in the freezer, for later use.)
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