Cilantro Lime Hot Sauce Recipe
December 22, 2014
This tangy Cilantro lime hot sauce is delightful on Southern Greens, black eyed peas or fried fish. It is spicy but not red hot. Very easy recipe that seldom fails to please. If you want to kick it up a notch do not remove the seeds and membrane from the peppers in step 1.
Cilantro Lime Hot Sauce
Yield: 1 pint
- 4-6 jalapeno peppers (adjust to how hot you want it)
- 6 garlic cloves
- 1 small onion
- 2 cups apple cider vinegar
- 1/4 cup chopped Cilantro
- 2 teaspoons salt
- juice of 2 limes
- 1 teaspoon black pepper
1. Remove the seeds and ribs (membrane inside) from the jalapeno peppers and cut into medium chunks.
2. Roughly chop the onion and garlic and put all the chopped ingredients, including the jalapeno peppers, into a small saucepan. Pour in the vinegar and bring to a boil. Reduce heat and simmer 10 minutes.
3. Roughly chop the Cilantro and put into a blender or food processor with the salt, pepper and lime juice. When the jalapeno mixture is cooked, allow to cool 10 minutes, then add to the blender with the cilantro.
4. Turn the blender on low for 10 seconds, then increase to highest setting and puree for 2-3 minutes or until a smooth sauce is obtained.
5. If you want a pure liquid sauce, strain through a medium hole strainer. If you like the pulp in the sauce, do not strain.
6. Pour into a sterilized jar and refrigerate.