Sweet Corn + Roasted Jalapeno Hot Sauce
This is what summer tastes like when it decides to get a little spicy. I'm not gonna lie to you - the peach is a bit muted but lends a tiny bit of sweetness alongside the sweet corn and smoky roasted jalapeños.
This fresh summer sauce comes straight from ingredients I picked up at the Crescent City Farmer's Market, and it's perfect on fish tacos, quesadillas, huevos rancheros, chilaquiles, and burritos.
Here's how to make it:
- 288g boiled sweet corn (shucked, boiled 5-10 min, cut off cob)
- 185g roasted jalapeños (roast on stove until blackened and soft, keep skins and seeds)
- 148g fresh peaches (blanched to remove skins, pits removed)
- 14g fresh garlic
- 8g fresh basil leaves
- 110g white vinegar
- 10g salt
Blend everything on high for 1-2 minutes, heat to 180°F for 5 minutes, bottle it up.
Yield: 24 oz | Time: 30 minutes | Heat: 6/10
