Today's episode: Roasted Red Jalapeno Pepper Sauce.
I bought a gallon of these fine peppers at the Western North Carolina Farmer's Market yesterday:
Since this sauce has a good bit of oil in it, I refrigerate it after I get it made. I don't put it in the pantry with my salsas, jams, pickled products, and other canned stuff. It will keep for a month or two and I usually use it up well before that time is up.
Some words of warning about making this recipe:
- It's messy to make. Seeds will get everywhere and they are hot. Be careful.
- Wear gloves when handling the peppers and refuse of the peppers, if you don't then make sure you use extra caution because the oil of the pepper will get on your hands and if you touch your eye or your genitals they/it will burn like crazy.
- Wash your hands often even if you use gloves.
- Expect your hands to be contaminated with the oil of the pepper for a couple of days. The capsaicin, the compound which is the heat in the pepper, will fade pretty quickly but it has remarkable staying power too.
- If you compost do not put the seeds and ribs in your compost bin, you don't want plants growing in your compost.
- Even though I refrigerated the two jars I got out of this, I still sterilized my jars and the part of the lid that came into contact with the sauce.