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Green Jalapeno Sauce
By Bill Slack, Boston Wort Processors

Bill Slack, a founder of the Boston Wort Processors and friend of Falcon/Wort Geoff Larsen, drops his recipe for an improved version of Tabasco's Green Jalapeno Sauce.

Ingredients
Yield: 2 cups
1 lb Green Jalapenos, stemmed and rinsed
2 cups Distilled White Vinegar
2 tspKosher Salt

Method

Grind the Jalapenos. (Bill recommends a food grinder with 1/8" hole plate)

In a saucepan, combine well the ground jalapenos with the vinegar and salt.

Bring to a simmer and hold for 5 minutes before removing from the heat to cool completely.

Using a food processor or blender, puree the cool jalapeno sauce for three minutes. Don't fret crushing everything to a pulp.

Cool in the fridge for 2 days and then strain to remove the final pulp and seeds.

If desired, bottle into little jars and serve as a condiment.

Chef's Notes

Put some genuine Tabasco Green on one side of a plate and my clone on the other. Excellent results. They are nearly identical except that mine is a little thicker, hotter and more intense pepper flavor. If I added a little vinegar it would be indistinguishable from the original.

So for a couple of bucks and a few minutes effort I made over two cups of really excellent Green Jalapeņo Sauce.

Next I will try it with habaneros.

This recipe is guaranteed to go well with beer.


Want to make your own beer at home? Get started on the right foot. Check out the Falcon's sponsoring shop, The Home Beer, Wine, Cheesemaking Shop. John Daume, proprietor, has been serving the home brewing and winemaking needs of Angelenos since 1972, over 30 years! (Falcon Members receive a 10% discount on supplies)
Looking for older Falcons' information?, The Westval Maltose Falcons Webpage (Locally cached) (The Original Falcon's Roost, prior to 1999)
Looking for a home wine making club in the Los Angeles area? Check out our sister club, The Cellarmasters, over 30 and still stomping grapes.