By gkadams on July 10, 2013
For the sake of this post, I titled it, "Jalapeno Sauce" to avoid confusion and to prevent any love loss from Google search engines. What I really want to call this is:
I think it reflects my silly personality and adds a catchy title, yes?
I'm not a fan of things that are too spicy. In fact, I shy away from things that are hot, because I really don't like having heartburn or having flames shoot out of my ass, thankyouverymuch! You're welcome for that visual.
But, every once in a while, I crave something tangy with a little bit of a kick. This, "Soss" fits into that category nicely.
I think the word, "Jalapeno," strikes some fear in people, but it shouldn't. You can always control the heat factor and when you do, what you get is a smooth, smokey flavor that can enhance any food.
Famous last words? Hardly.
Of course, there are a vast array of jalapeno sauce recipes out there. I've played with some which were okay and turned my nose up to others. Tired of not finding the perfect one, I made my own, which is something I should have done a long time ago, but I wasn't very risky in the kitchen...not like I am now.
If you are like me and not wild about anything too spicy, keep in mind that when you are slicing the jalapenos in half, remove the seeds and ribs (basically everything white).
If however, you love the heat, just slice the pepper in half, leaving all the guts intact.
You can also use any pepper you want if you don't like Jalapenos. For example, I'd love to use Poblano Peppers for this recipe (after they've been slightly charred on the grill). Wouldn't that create an awesome smokey flavor? The correct answer is YES, in case you were wondering.
HINT: Add flavor to your mayonnaise and stir in a little sauce!
Let's get to it!
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