![]() ![]() While this recipe should be shelf stable I recommend to refrigerate it, and eat it, because its delicious. I used 1kg of jalapeños and ended with 1.6 L or 56 oz. This will keep the hot water in the canner for processing filled jars.īottle it and enjoy. When you are ready to fill the jars, remove the jars one at a time, carefully emptying the water from them back into the canner. Add 1 additional minute for each additional 1,000 feet of elevation. Bring the water to a boil and then boil for 10 minutes at altitudes less than 1,000 feet elevation. Strain through a mesh strainer to get rid of any thicker clumps if you want just preference.įrom the National Center for Home Food Preservation: To pre-sterilize jars, place the cleaned jars right-side-up on a rack in a canner and fill the jars and canner with water to 1-inch above the tops of the jars. Make sure to taste before bottling the taste of the hot sauce will change a bit as it cools and sits overnight, but you will be able to make sure it has the right balance. On the other hand, it isn’t a great hot sauce.Takes on the consistency we are looking for. I don’t care for it much and it isn’t like any other hot sauce I’ve tried before or since. However, a favorite hot sauce of mine, Ed’s Red, is not terribly versatile but a great hot sauce. Versatility: 1, I can think of specific instances when I would use it but compared to many other hot sauces, it will remain a speciality. It would be a good one to have on hand for friends and family who like a little kick, sweetness, and a touch of sour from a hot sauce.įlavor: 2, Rather sweet and I’m missing the heat, poblano flavor. If you’re curious about, a small bottle is recommended. It is just a bit too sweet for my liking but has its place in the world of hot sauces. It isn’t a bad hot sauce but simply not high on my list. Objectively, I can see how this would be a good “starter” hot sauce or for those who do not care for heat/vinegar as much as sweet. Being a Chicagoan, we frequently find sweet relish as a condiment and the sweetness of Cholula Hot Sauce Green Pepper, like relish, would be welcome on a hot dog. It also would be a good addition to a hot dog. A few things, however, I think it would work well one would be a turkey burger with some cheddar cheese. To be clear, I don’t dislike the hot sauce but I don’t like it enough to continue to use it. red wine vinegar, apple cider vinegar, etc.) As a comparison, the sour ingredient in Cholula Hot Sauce Original is labeled as vinegar. Then again, vinegar is a primary ingredient in Tabasco Pepper Sauce but it is not identified as a specific type (i.e. Factually, vinegar has acetic acid in it but it is odd to me that the decision was made to us straight acetic acid rather than a vinegar with some flavor. In fact, this hot sauce doesn’t have any vinegar in it but acetic acid-giving it sour flavor. Incidentally, I don’t know of another hot sauce where the sour flavors are not from vinegar. I think, as with most food, less is more is the best policy. The ingredients list is rather long and contains some questionable items. In my opinion, that usually isn’t a good sign of most foods unless they are intentionally sweet, like candy. Sugar is, in fact, the third ingredient in the sauce. It isn’t just a sweetness that one might taste with Tabasco Pepper Sauce but it is actually sugary sweet. The sweetness is what I’m not terribly keen on. In this instance, the lack of heat simply doesn’t help its case. If the intent isn’t to be hot then I can’t really say that it is bad. To be clear, I never use heat as an indicator of a quality hot sauce. But this green sauce is in fact much milder. The green, I was hoping, would be a little hotter than the “classic red” Cholula. I’ll always lean toward savory over sweet and this hot sauce has more sweet tones to it than savory or sour. I don’t have much of a sweet tooth and I also generally do not like sweet and salty mixes. I think the first thing I notice is how sweet it is. The flavor of the poblano peppers I’m not sure I really identify. It is a blend of jalapeño and poblano peppers-one hot, one not. Cholula’s green pepper sauce can be found just about anywhere but it was one I had never tried until recently. I’m especially curious about regional or locally made sauces I couldn’t find anywhere else. Going through any food-related store, I’ll take a stroll down the isle with hot sauces. Being my second review, I wanted to put one on the books as ‘not a favorite.’ Cholula Hot Sauce (which I’ll be reviewing in the near future), is a common hot sauce in my possession. Cholula Hot Sauce Green Pepper, on the other hand, I do not care for as much. ![]()
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