Spicy Jalapeno Sauce! Served with some sweet ripe plantains. This sauce , made with jalapenos from my humble potted pepper plant is very special to me. That beautiful green, the kick which I absolutely love and not to forget it simplicity.
POTTED PEPPER PLANTS
POTTED JALAPENO PLANT
If you’re keeping up with me on instagram you know about “Our” garden. This potted plant was a pleasant surprise considering we failed miserable the first year we attempted to grow peppers. We’ve used them for enchilada sauce, beans, stews and now ending its season with this jalapeno sauce.
Personally I love spicy sauces. Spicy like scotch bonnet or habanero spicy. Look at this as a step down in heat from my habanero sauce. We blended the whole pepper , seeds and all. Want to drop the heat? remove the seeds.
When I prepare my habanero sauce , typically I use tomatoes and onions to curb the heat, bring out the flavor and still keep it palatable. Sometimes sauces are so spicy you can’t even think of the flavor. With these jalapenos we are keeping it simple and letting the jalapeno take the spotlight as much as possible. Instead of onions, we are using shallots . Think of Shallots like onions with a more mild and subtle flavor.
You can never go wrong with garlic, so a few fresh cloves is all you need. Thats it! So Simple right? This three main ingredient jalapeno sauce went from being ” oh that’s different” to ” did we run out of jalapeno sauce again?” in no time. There is a container in the fridge that is probably not going to last but will surely be replenished soon.
MILD MILD JALAPENO SAUCE
A few ways to make this sauce less spicy is to use more shallots. The color is so beautiful and I will highly recommend avoiding tomatoes. And also, like I previously said, remove the seeds.
How we use our sauce
Make it your universal sauce. We did! If you know me or have been around my blog, you know I love fried plantains. Sweet and spicy.
Add some to your eggs, fried or scrambled. Oh and don’t even get me started with ” Egg and pepe”. Boiled eggs , halved and topped with a scoop of spicy jalapeno sauce.
Skip the ketchup and dip your fries/ potato wedges or whatever you’re eating in this sauce. You’ll love it.
Lather that top burger bun with a spoonful.
Don’t skimp on the sauce with that spicy chicken wrap.
Tacos!
EVERYTHING!
Okay don’t add it to your bowl of cereal…that’s just weird. Your welcome to just lick it off the spoon though. As long as you can handle the heat.
The point is we loved every bit of this sauce and you will too. So flavorful! My mother in law who is a “super taster” enjoyed it. Mind you this lovely lady skipped on a soup I once made because it was ” too spicy”. It was not. Hope you enjoy it as much as we do. And don’t forget to let us know what else in the Afrovitalityeats kitchen you’ve been cooking.
Spicy Jalapeno Sauce and Plantains
Ingredients
- 10 medium-large whole jalapenos
- 3 cloves of garlic
- 3 tbsp canola oil
- salt to taste
- 1 small/medium shallot
Instructions
- Combine jalapenos, garlic and shallot in a blender. Add in about 1/4-1/2 cup of water and blend until smooth. Transfer into a medium sauce pan. Bring to a gentle simmer over medium heat and cook until sauce thickens. About 15 minutes
- Season to taste with salt. Then add in canola oil and fry for an additional 5 minutes. Decant and reserve excess oil for future us. Enjoy with plantains.
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