Chicken Tacos & Jalapeno Hot Sauce

There is a new Mexican restaurant in town (no, I’m not cheesily referring to our own home) that serves the BEST, most legit Mexican food in all the land. It’s called Taqueria Los Sanches, in case you’re ever in Bainbridge. I have never been very excited about “Mexican” food, but this place is so good. They hand make all of their salsa, hot sauces, even their tortillas, I’m pretty sure. Their chicken tacos haunt me in my sleep, they’re so good. Flour (soft) tortilla, chicken, fresh onion and cilantro, and sliced avocado, with a squeeze of lime and a drizzle of their delicious homemade jalapeño hot sauce. I’ve definitely, unashamedly, instagrammed their tacos, as seen below.

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As you probably have deduced, I LOVE HOT SAUCE. I love Crystal, I love the Rooster sauce, I love it all. Heck, I’ve even come to love Tabasco, and I’m dying to visit Avery Island. Thus, I have become obsessed with the “green hot sauce” at Taqueria Los Sanches. The sweet girl who works there was kind enough to tell me how they make it, and this is the story of how I attempted to recreate it.

Jalapeno Hot Sauce | Oysters & Pearls

Jalapeño Hot Sauce (adapted from Taqueria Los Sanches in Bainbridge, Georgia)

ingredients

– as many jalapeños as you can get your hands on
– half a vidalia onion
– 2 tablespoons onion powder
– 2 tablespoons garlic powder
– 1 teaspoon vegetable oil

Boiling Jalapenos for Hot Sauce | Oysters & Pearls

Boil peppers whole (“tails removed”) for 15 minutes or so with the rest of the ingredients. Remove from heat and puree. I only had a food processor, which didn’t puree the seeds as well as theirs was, so I pressed the hot sauce through a fine mesh strainer with a ladle and a canning funnel. It made it much runnier than theirs, which will be perfect to transfer into old hot sauce bottles. It’s almost the exact same consistency as Crystal or Tabasco hot sauce. Also, since I strained the seeds out, it’s not nearly as hot as Taqueria Los Sanches’ version. Leave ’em in if you want! Side note: I really need an immersion blender. Or just any blender. Or both.

Jalapeno Hot Sauce  | Oysters & Pearls

I ended up with 3 and a quarter jars of hot sauce. Because I don’t have a ton of room in the fridge, like ever, I decided to go ahead and process these in a hot water bath simply to see if they would be shelf stable. The best practice , however, would be to keep them in the fridge, since this recipe does not contain vinegar.  Botulism is serious business!

Jalapeno Hot Sauce Recipe | Oysters & Pearls

Since we had all this hot sauce around, naturally it was taco night at the Kirbo house. I tried to recreate my favorite tacos from Taqueria Los Sanches as best as I could, but we really just made it a taco bar of sorts.

Chicken Taco Toppings | Oysters & Pearls

Tomatoes, onions minced with cilantro, and fresh avocado slices. The limes didn’t make it into the picture above, but they are an essential part of these tacos.

Chicken Tacos | Oysters & Pearls

So much Mexican goodness!!

Chicken Tacos with Avocado | Oysters & Pearls

Might I recommend some legit Los Sanches tacos for your 4th of July celebrations? They are so colorful and festive and fresh! They’d also be tasty with shrimp or fish.

Whatever you’re doing to celebrate this great nation of ours, be safe and remember, freedom isn’t free. Thank a soldier or a veteran this weekend!

‘Murica.

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17 thoughts on “Chicken Tacos & Jalapeno Hot Sauce

  1. Danna Sue

    Natalie, I am so impressed. As I told Nancy you are a regular little “Susie Homemaker”. Great recipe, pictures, explanation, and comments.

    Reply
  2. Danna Sue

    Great recipe, presentation, and comments. We officially proclaim you our family “Susie Homemaker”.

    Reply
    1. oystersandpearls Post author

      Ah, I should have included that detail. I used a large spoon to transfer the peppers and onion to the food processor. A little water made it in there, but not much. The peppers end up having a lot of liquid in them, so adding too much water would make it way too water-y. Let me know if you have any other questions! Enjoy!

      Reply
    1. oystersandpearls Post author

      That’s okay! It won’t matter how much water you use as long as its enough to boil the peppers and onion in. A little water makes it in to the processor/blender but not much. I hope you love it as much as we do! :)

      Reply
    1. oystersandpearls Post author

      I think it is fine for a (very) short while, but if you’re at all worried, by all means keep in the fridge. That is definitely the safest practice! Keep in mind, this was an experiment based on a word-of-mouth recipe. I’ve kept ours in the fridge since I’ve made it. I will update the post to reflect that – thank you!

      Reply
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  4. Theresa P.

    I just stumbled on to your site looking for some taco sauce recipes. this looks pretty good. about how many jalapenos, lbs. etc. did you have in that pot? a rough estimate would be nice to know since your adding 2T. each of onion powder and garlic powder. and am I suppose to add that to the pot of water you boil the peppers in? or add those ingredients in the blending stage. and the half of onion do I add the half onion,(raw) to the food processor ?

    Reply
    1. oystersandpearls Post author

      It was about a pound of jalapeños, and yes I added all the seasonings to the pot and cooked the onion right along with the peppers. When I posted this, it was solely based off of a recipe that a Spanish-speaking waitress at our local taqueria told me, and I had no measurements, so I too was guessing. I thought that it turned out pretty delicious! But feel free to alter the measurements however you see fit. It’s really just the combination of flavors that are important. Thanks so much for stopping by!

      Reply
  5. amy vickers

    Nat, I’m going to have to try this recipe and restaurant since we are in Bainbridge all the time! I always enjoy your blogs!:-)

    Reply
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