With the end of the jalapeno season almost upon us, it is time to preserve the little beauties! I normally like to wash, pat dry and then freeze whole a good couple of dozen and then make this jalapeno chilli sauce with the rest of them!
This spicy sauce is absolutely scrumptious with eggs for brekkie, smeared through a buddha bowl for lunch, or even as a condiment to grilled meats or fish for dinner. It is packed with flavour and is really quite simple to prep…just remember to wear those gloves when chopping them up as things could get quite hot!!
I’d love to see your creations and feedback so please feel free to leave a comment below or to tag me on your socials if you make it!
Makes: 3 cups
Preparation time: 15 minutes
Cooking time: 30 minutes
Cook’s Note: The sauce will keep for months in a dark cool place when it remains sealed. Once the jar is opened and the seal is broken, it must be stored in the fridge.
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