https://hearsum.ca/enContents © 2025 <a href="mailto:ben@hearsum.ca">Ben Hearsum</a> Thu, 30 Jan 2025 16:13:56 GMTNikola (getnikola.com)http://blogs.law.harvard.edu/tech/rsshttps://hearsum.ca/posts/jalapeno-picante-sauce-recipe/Ben Hearsum<p>I've been growing jalapeño peppers this year. My first haul of them came out extremely bland - more like green peppers with almost no spice to them. This happened the last time I tried growing them too, and I nearly gave up hope. After a whole lot of googling I came across multiple suggestions that overwatering can cause bland peppers. I stopped watering my plant immediately and a week later I had spicy jalapeños! In the end I managed to harvest about 25 peppers - more than I ever thought I could get in one season from one plant. With so many peppers to deal with I really had no choice but to make a sauce! Like my <a href="http://hearsum.ca/blog/fresh-from-the-garden-habanero-hot-sauce/">habanero sauce recipe</a>, this jalapeño sauce is largely based on <a href="http://www.jalapenomadness.com/recipe_jalapeno_picante_sauce.html">another recipe</a> and rather simple. I didn't have all the listed ingredients on hand so I had to make some modifications: </p><h4>Ingredients</h4> <ul> <li>10 jalapeño peppers (mine were 1/2 spicy and 1/2 bland), finely chopped</li> <li>3 hot house tomatoes, chopped</li> <li>1 large onion, chopped</li> <li>4 cloves garlic, minced</li> <li>3/4 cup cider vinegar</li> <li>2 tbsp oregano</li> <li>salt to taste</li> </ul> <h4>Directions</h4> <ol> <li>Cook tomatoes, onion, garlic, vinegar, and oregano in a saucepan until softened.</li> <li>Add the jalapeños and cook until they have softened and the mixture has taken on some of the green colour of the peppers.</li> <li>Using a blender or food processor, puree until smooth. Depending how much moisture was lost during cooking you may need to add a bit of water.</li> <li>Pour the mixture back into the saucepan over low heat.</li> <li>Season with salt to taste.</li> </ol> I brought some of this to the office today and folks found it be quite good as a dip for pita chips. I suspect it would work well as a garnish on sandwiches, burritos, etc. as well.recipehttps://hearsum.ca/posts/jalapeno-picante-sauce-recipe/Wed, 19 Sep 2012 00:38:47 GMThttps://hearsum.ca/posts/fresh-from-the-garden-habanero-hot-sauce/Ben Hearsum<p>WARNING: Do not touch your eyes, nose, mouth, or any other sensitive areas of your body when working with habaneros. You will regret it. This year I tried to grow some habanero peppers in my garden. I only ended up with a single one from the entire plant, but even a tiny bit packs a punch. Because of that, the only real use for me is to make a sauce. I started by scaling back <a href="http://allrecipes.com/recipe/habanero-hot-sauce/">this recipe which calls for 5 habaneros</a>. The sauce still ended up way too hot for me, so I further modified it to calm it down. The recipe I came up with is as follows: </p><h4>Ingredients</h4> <ul> <li>1 tablespoon olive oil</li> <li>1/4 cup chopped carrots</li> <li>1/4 cup chopped onion</li> <li>2 cloves garlic</li> <li>1 habanero pepper, seeds removed</li> <li>1 tbsp water</li> <li>3 tbsp lime juice</li> <li>1 tbsp white vinegar</li> <li>2 tomatoes</li> <li>1 tbsp sugar</li> <li>salt and pepper to taste</li> </ul> <h4>Directions</h4> <ol> <li>Saute the carrots, onion, and garlic in a saucepan until softened.</li> <li>Pour them into a blender along with the habanero, water, lime juice, vinegar, and tomatoes. Blend until smooth.</li> <li>Put the mixture back into the pan and bring to a simmer.</li> <li>Add the sugar and season with salt and pepper. Stir until combined.</li> <li>Reduce the mixture to your desired consistency.</li> </ol> The finished sauce should start off sweet and end up firey. If it's too hot more lime juice or sugar can be added to calm it down.recipehttps://hearsum.ca/posts/fresh-from-the-garden-habanero-hot-sauce/Sun, 09 Sep 2012 03:09:44 GMT