Hot - Sweet

Jallapin Jalapeno

So building on the experience of creating Steve's Scorcher, I wanted to create a milder version using green jalapenos. I find that green jalapenos are not as potent as red ones because these are picked earlier in the ripening process causing less levels of capsaicin to be created and thus, less hot.

Sauce

Ingredients

1 pound of green jalapeno peppers
1 medium onion, quartered
6 or 8 cloves of garlic
1 1/2 cup of white vinegar (to taste
2 teaspoons of sugar (to taste)
2 teaspoon of salt
1 teaspoon cumin
1 cup of water if necessary and to tast
Olive Oil for roasting

Roasting the Base

Remove all stems from the tomatoes and chilies. Also, remove the peel from the onion. If you uses 1 bulb of garlic, peel the garlic as well and use only 3 or 4 cloves
Put tomatoes, chiles, and garlic in a bowl, sprinkle in Olive Oil (and some salt to taste). Toss and liberally coat all items.
Then roast the ingredients on a parchment-lined tray for 15-20 minutes at 355ºF/180ºC, until soft.
Remove them from the oven and allow them to cool until you can handle them.

Putting Together

Remove the tomatoes, chiles, and garlic from the roasting pan and place in a blender
Add the remaining ingredients to the blender
Blend on high until most of the pulp has been processed
Transfer to a sieve and with a spatula, separate the sauce from the pulp
Take the pulp and dehydrate for additional spice