If you like Tabasco you'll love making your own hot sauce. This will spice up cold meats, marinades, vegetable dishes - just about anything! Keep refrigerated.
Altered ingredient amounts. I was so suprised how good this was. I tuned it down a bit by only adding half of the fresh pepper, it was enough kick to enjoy! Be careful when cutting the Jalapenos, you can smell the heat. So good, it's a must try!!! - 29 Sep 2008
I'd originally given this 4 stars, but I need to make it 2. Waaaay too much work! We love Mexican food, but, for the life of me, I couldn't figure out what to do with this once it was made. We added 2t to a big pot of chilli, but the remainder got moldy in the fridge. - 29 Sep 2008
The minute I read this recipe, I knew it would be one FIERY HOT chilli sauce so I made a few adjustments. I used only one small jalapeno chilli for the entire recipe and added one clove of garlic along with 2 tbsp each of canola and reserved water, but the sauce was too HOT! I continued to add 2 tbsp each of canola oil and boiled water to the blender until I reached a level that was comfortable for my family (about 8 tbsp each). Finally, I seasoned the sauce with a pinch of salt. The flavor was absolutely delicious!! I've made this several times and used it as a sauce for chilli rellenos, quesadillas, tortilla chips, chicken enchiladas...the list goes on. My family loves it!! - 29 Sep 2008