Green apple & jalapeño hot sauce

Green apple & jalapeño hot sauce

By
From
Smith & Daughters
Photographer
Bonnie Savage

This hot sauce is how we got the media to come to the opening of the restaurant. Part of our media kits included tiny branded Smith & Daughters bottles of it. We even got emails later saying how they wanted to buy it, that they would come just for the sauce, and that they were eating it drop by drop to make it last longer.

We encourage you to put this on everything; it’s literally our most favourite hot sauce that we’ve ever made. WE LOVE THIS SAUCE.

Ingredients

Quantity Ingredient
1kg jalapenos
500g see method for ingredients, left whole
500g see method for ingredients, seeds removed
80ml olive oil
1 large onion, chopped
5 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon salt
500ml apple cider vinegar
500ml freshly squeezed granny smith apple juice, (either do this yourself or buy as fresh as possible – your local juice shop should be able to do it for you)
2 limes, juiced
330g sugar
80g brown sugar
1/2 bunch coriander

Method

  1. Process the jalapeños in a food processor or blender until finely chopped.
  2. Heat the oil in a large saucepan over medium heat. Add the onion, garlic, cumin and salt and cook, stirring occasionally, until soft. Add the puréed chillies and cook for a further 5 minutes.
  3. Add the vinegar, apple juice, lime juice, sugars and 500 ml cold water, and stir to combine. Reduce the heat to low and simmer for 1 hour.
  4. Remove from the heat and set aside to cool to room temperature. Transfer the mixture to a food processor or blender, add the coriander and blend until very smooth.
  5. Pour into containers or jars and store in the fridge for up to 1 month.
Tags:
Vegan
Plant-based
Vegetarian
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