smoked jalapeno sauce
Now that you have smoked all those jalapenos here is one way to use some of them. I make this sauce in big batches and keep plenty on hand. I think the melding of ingredients is the perfect blend of heat and sweet. I keep some in the refrigerator and freeze the rest.
prep time
10 Min
cook time
15 Min
method
Stove Top
yield
Makes 6 Cups
Ingredients
- 4 large smoked jalapenos
- 1 cup orange marmalade
- 1 1/3 cups tupelo honey
- 2 cups freshly squeezed orange juice
- 2 cups v8 juice
- 6 teaspoons ground cumin
- 6 teaspoons chili powder
- 6 teaspoons roasted garlic puree
- 2 1/2 teaspoons ground coriander
- 1/2 teaspoon sea salt
- 6 teaspoons cornstarch
- 4 tablespoons water
- 12 tablespoons freshly squeezed lime juice
- 6 teaspoons minced fresh cilantro
How To Make smoked jalapeno sauce
-
Step 1Combine the smoked jalapenos, marmalade, honey, orange juice, V8 juice, chili powder, cumin, garlic puree, coriander, and salt in a large Dutch oven and bring to a boil over high heat.
-
Step 2Combine the cornstarch and water in a small bowl and mix well.
-
Step 3Decrease the heat to medium and add the cornstarch mixture to the saucepan with a whisk.
-
Step 4Cook for 2 minutes, decrease the heat to low, and cook for about 5 minutes longer, or until the mixture coats the back of a spoon.
-
Step 5Remove from the heat and strain the sauce through a fine-mesh sieve.
-
Step 6Puree the cooked jalapeno in a food processor and add back to the sauce.
-
Step 7Add the lime juice and cilantro.
-
Step 8Refrigerate in an airtight container for up to 3 weeks. (I usually keep half in the refrigerator and half in the freezer, for later use.)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT
Just A Pinch Sweepstakes