Jalapeño & Red Pepper Sauce

Inspired by a new Facebook Chilihead site some friends in Sweden started, I decided to try my hand at this original recipe from Chili Pepper Madness. It was pretty simple, but of course, no decent chili sauce can go without a little garlic and onion. So, I modified it a bit. It turned out AWESOME! 

The Ingredients:

1 Whole Red Pepper

2 Large Jalapeños

3 Cloves of Garlic

4 Fresh Basil Leaves

8 oz of Sour Cream

1/8c Chopped Yellow Onion

Lemon Juice / Zest 

Prep: 

Slice the Jalapeño & Red Peppers in half and place on a grill (we used an iron skillet since we sold our grill already) to scar & blister the skins. 

Blister 'em enough so that you can remove the skins easily. For more heat - keep ALL your Jalapeño seeds.

For those with a little weaker tolerance, you might want to remove some of the Jalapeño seeds. I kept about 2/3 so my husband could actually enjoy the flavor without killing his sensitive taste buds.    

Rinse and chop the basil, garlic & onions.

Toss it all in the blender, adding a good generous splash or two of lemon juice. 

Blend well. 

NOTE: ***It was a little soupier than we prefer just after blending it all together - so we tossed it in the freezer for about 20 minutes which helped to thicken it again. 

We tossed ours over a boneless, skinless chicken breast that had been cooked in the same iron skillet we used to blister the peppers. I think it might have added additional flavor, and a increased the kick a tad. With a fresh tortilla and a few veggies (also covered in above sauce) - we were set. And it ROCKED!

P.S. 

Note to Swedes: Flour tortillas are meant to be cooked. Preferably on an iron skillet comal like this one shown. Serving raw or cold flour tortillas is... well, tortilla blasphemy. Stop it. Now. Seriously. 

P.S.S.
Note to all: Picking your nose after handling Jalapeños - not smart.