I’ve been growing jalapeño peppers this year. My first haul of them came out extremely bland – more like green peppers with almost no spice to them. This happened the last time I tried growing them too, and I nearly gave up hope. After a whole lot of googling I came across multiple suggestions that overwatering can cause bland peppers. I stopped watering my plant immediately and a week later I had spicy jalapeños! In the end I managed to harvest about 25 peppers – more than I ever thought I could get in one season from one plant. With so many peppers to deal with I really had no choice but to make a sauce!
- 10 jalapeño peppers (mine were 1/2 spicy and 1/2 bland), finely chopped
- 3 hot house tomatoes, chopped
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3/4 cup cider vinegar
- 2 tbsp oregano
- salt to taste
- Cook tomatoes, onion, garlic, vinegar, and oregano in a saucepan until softened.
- Add the jalapeños and cook until they have softened and the mixture has taken on some of the green colour of the peppers.
- Using a blender or food processor, puree until smooth. Depending how much moisture was lost during cooking you may need to add a bit of water.
- Pour the mixture back into the saucepan over low heat.
- Season with salt to taste.
I brought some of this to the office today and folks found it be quite good as a dip for pita chips. I suspect it would work well as a garnish on sandwiches, burritos, etc. as well.