Jalapeno Sauce and Eagle Heights Community Garden in Madison, Wisconsin
The version of the sauce we had in Madison was made with homegrown jalapeños, a sweet onion and cilantro. I made it with jalapeños from the local Farmers’ Market, a shallot and cilantro. Mine definitely had a bit more of a bite when I tasted it by itself, which I think was caused by using the shallot rather than the sweet onion (which is what I had on hand). However, even with a bit of a bite when tasted by itself, the sauce changes when combined with the meat.
When added to a grilled meat it takes on an element of sweetness. The sear on the meat and the Jalapeño Sauce form a very different taste together than what you would expect. Last night we grilled locally produced bone-in pork chops and it once again added another dimension of flavor to the pork. It was delicious!
Be sure to remove all the seeds and insides of the peppers, unless you want a really hot and spicy sauce. You might want to wear gloves to do this. I didn’t and my fingers were zinging for a bit after dinner last evening. I would use less vinegar than recommended so the sauce is not so liquidy. If you have an aversion to cilantro, you might enjoy the sauce with parsley.
We know there are lots more uses for this great tasting sauce, such as topping a pan seared or grilled fish. Mr. B has other ideas, so I will keep you posted after we try them!
I will have another post on Madison and a recipe for a Wisconsin specialty next week, so stay tuned!
Enjoy!
Jalapeno Sauce
This fresh jalapeno pepper sauce is delicious when paired with grilled meats and seafood.
Ingredients:
1 medium sweet onion, such as Vidalia or Walla Walla, finely chopped
8 Jalapeño chilies, seeded and diced (for a hotter salsa, leave some of the seeds in)
3 tablespoons chopped fresh cilantro
3/4 cup distilled white vinegar (use less)
2 teaspoons coarse salt (kosher or sea) or more to taste
1/2 freshly ground black pepper, or more to taste
Directions:
Place the onions and chilies in a food processor and process to a coarse puree. Add the cilantro, vinegar and salt and pepper and pulse to blend. Correct the seasoning, adding the salt or pepper; the salsa should be highly seasoned. The salsa tastes best served the day it’s made. Transfer any leftovers to a jar, cover and refrigerate. This salsa will keep several days.
Recipe courtesy of Barbecue Bible – Steve Raichlen
What a great, simple recipe! I’d love to stir this into rice and make burritos with it!
A tip for the pepper-unenlightened (people like me)–whatever you do–if you decide to hand dice the jalapenos, wear GLOVES. I chopped up a bunch by hand for chili in January because my food processor was on the fritz. Probably people who work with jalapenos know this, but my hands were ON FIRE for 2 days. OUCH! I tried everything to get that jalapeno oil off my skin.
This looks yummy! Jalapenos are so easy to grow and they are such abundant producers!
Hi Gwen,
This looks great. Will be trying this this weekend. Thanks.
I have been to that market and it is wonderful. GREG
I had the same thing happen to my fingers once when I was working with jalapeños.
Back in the ’70s, the guy I was dating in college worked at a “Whattaburger” hamburger dive in TX. Mexican food was kinda new to the States back then, and he had a lady come in to the restaurant and place her order:
“Give me one o’them JAP – A – LEEN – O burgers,” she ordered.
They will forever be JAP-A-LEEN-O peppers to me. 😀
Jalapeno sauce…the spicy pepper is in the air! I just made a lovely batch of jalapeno bagels. Thank you for sharing your words and pictures, my friend. I hope you have a wonderful day tomorrow. I’m enjoying your post with a big bowl of watermelon. Just perfect. Much love and many blessings from Austin!
What a great recipe for the sauce but I guess the key is having these super fresh splendid ingredients! You’re looking great Gwen 🙂
chow 🙂 Devaki @ weavethousandflavors
That sounds like it’ll be really delish on fish! I always tend to have these ingredients in my home – so definitely adding it to the saved recipes!