Ingredients
3 cup Water
8 Jalapeno Peppers
2 Jimmy Nardello Peppers
1/2 Lemon
1 cup Orange Juice
4 clove Garlic
2 tbsp Agave Nectar
1 tbsp Apple Cider Vinegar
1/2 tsp Salt
Method
Sources
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RecipeNLG
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Ground habanero — extreme fruity heat, hot sauces, salsas
Mexican hot sauce staple — fruit, chips, elote, chilaquiles
DIY hot sauce kit — ferment your own artisan hot sauce at home
Lever-press citrus juicer — maximum juice, no seeds
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Ground habanero — extreme fruity heat, hot sauces, salsas
Mexican hot sauce staple — fruit, chips, elote, chilaquiles
DIY hot sauce kit — ferment your own artisan hot sauce at home
Lever-press citrus juicer — maximum juice, no seeds
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Remove stems from jalapeno and Jimmy Nardello peppers. Slice halved lemon into quarters and smash garlic cloves. Add water, orange juice, peppers, and garlic cloves to medium saucepan. Simmer over medium heat for 20-30 minutes. Using a slotted spoon, transfer cooked peppers to a blender and add 1/2 cup of cooking liquid, salt, agave nectar, and vinegar. Blend until smooth. Strain blended sauce into squirt bottle to remove remaining seeds and skins.