Garlic Scape Hot Sauce
This garlic scape hot sauce recipe is tangy and spicy, with fresh garlic scapes, vinegar, and jalapeno peppers for some heat! A great way to use extra scapes and enjoy them for weeks to come.
Servings: 16 1/4-cup servings
Calories: 58kcal
Cost: $4
Equipment
- Food processor, or blender
- spatula
- Half-pint mason jars
Ingredients
- 3 cups garlic scapes roughly chopped, about ~25 6-inch scapes
- 8 jalapeno peppers or about 3 cups, sliced
- 1 teaspoon salt
- 1.5 cups vinegar or enough to cover the hot sauce, see instructions and note below for consistency
Instructions
- Prep your scapes - remove any tough woody stems and the ends of the flowering scapes. You want the scapes to be flexible and not hard so they can't bend. I trim the ends right after the flower bulb at the top, and trim off the hard parts of the stems towards the bottoms of the scapes.
- Roughly chop the scapes, and add them to a food processor or blender. Roughly chop the jalapenos and add them as well. Add the salt. Pulse for 2 minutes or so until you get a fine mix of scapes and peppers, finely chopped.
- For a thinner pureed hot sauce: add the vinegar into the food processor with the scapes and jalapenos. Process for 2-3 minutes until the hot sauce is a smooth consistency. Add the mix to jars, refrigerate and store for up to 4 weeks.
- For a chunkier hot sauce: using a spatula, add the garlic scape and jalapeno mixture to half pint mason jars: Fill them 3/4 of the way full in each jar, and top the jars with enough vinegar to cover the scapes and peppers. Seal with an airtight lid, shake, and refrigerate for up to 4 weeks.
Notes
Substitutions and Variations
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- You can use a flavored vinegar like apple cider vinegar or white wine vinegar to a different taste.
- Try different peppers instead of jalapeno peppers. Use larger poblano peppers for a milder salsa, or smaller serrano peppers for extra hotness.
Expert Tips
- When chopping the scapes and jalapenos, make them roughly the same size. You want the pieces consistent for the food processor.
- To make this hot sauce less spicy, remove the seeds from the jalapeno peppers before adding them to the food processor.
- For a thinner hot sauce, add 1/4 cup more vinegar at a time.
- For a thicker hot sauce, you can strain out some vinegar using cheese cloth.
Nutrition
Calories: 58kcal | Carbohydrates: 12g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.002g | Sodium: 152mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Vitamin A: 75IU | Vitamin C: 19mg | Calcium: 66mg | Iron: 1mg