School is out, our neighborhood berry stand is open, the ice cream truck is making its rounds and the sun is shining. We’ve been enjoying graduation, Father’s Day, wedding anniversary and birthday festivities during this past week – so much to celebrate! Sam’s high school graduation ceremony was truly wonderful. I was filled with pride (and a few tears) as the music began and the students filed into the stadium. What an incredible Class of 2013! And now, on to more summer ...
With warmer weather here, we are grilling and eating more salads. A marvelous condiment that appears often on our table and barbecue is this jalapeno sauce. Our family loves heat and spice, so when our friend Alison first made this fiery sauce for us we quickly devoured it.
I’m always a fan of chiles and vinegar together (homemade sriracha is another staple of ours). Alison uses balsamic vinegar in this sauce, and I think it is a brilliant addition. Fresh jalapenos, garlic, olive oil, shallots and balsamic vinegar are blended to create a quick sauce that packs a wollop of flavor.
This jalapeno sauce is an easy way to liven up a dish. I’ve been stirring it in to salad dressings and jazzing up grains with it. Definitely a favorite around here! With grilling season upon us, it makes a terrific marinade, too. Over Father’s Day weekend, we slathered boneless chicken thighs with this green hot sauce and barbecued. It was simply fantastic!
Happy summer to you!
Fiery Jalapeno Sauce
Makes 2 cups
Inspired by Alison Philbin of Mt. Gardner Inn
1 pound fresh jalapenos, roughly chopped and including the seeds (be careful when handling the chiles - wear gloves or wash your hands well after chopping)
1 large clove of garlic
1 medium shallot, roughly chopped
1/4 cup balsamic vinegar
1/8 cup olive oil
Combine all the ingredients in a food processor and blend until a smooth sauce is formed. Store in a covered jar in the fridge. It will keep for at least a month.