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Years ago, Jack worked at a very popular Mexican restaurant called The Edgewater Café, in a small, out-of-the-way coastal town about an hour north of Boston. Many of their fabulous dishes used a version of this “Rocket Fuel” – or homemade hot sauce – and it was so popular with their customers that they would even sell a container of it to a customer if he or she asked.
Talk about a small world – I used to go to that same restaurant long before Jack and I met, and we’ve often wondered if our paths had crossed back then – not realizing that we would someday be married to each other! It was a great place to go – a cool and funky atmosphere, a lively crowd, and lines of people out the door waiting for their turn to eat some great Mexican food.
Whenever Jack cooks Mexican food, he draws inspiration from his days working at The Edgewater. This homemade hot sauce – which is based on the Rocket Fuel made and served there – rivals some of the best that is out on the market these days. It’s a versatile (but hot!) ingredient to have on hand when you’re preparing your own Mexican dishes such as queso, enchiladas, or chimichangas – or if you just happen to like hot sauce on your food. This sauce uses a combination of peppers and seasonings to give it some heat, as well as some fruit to lend some natural sweetness.
- 1 cup drained jalapeno slices (from a jar)
- 4 tablespoons jalapeno liquid (from the same jar of peppers)
- 1/4 teaspoon cayenne powder
- 1/4 teaspoon cumin
- 1 tablespoon cilantro
- 1 teaspoon agave nectar
- 1/8 teaspoon Tabasco
- 1/4 teaspoon oregano
- 1 teaspoon fish sauce (optional)
- 1 teaspoon chili paste
- 2 garlic cloves
- 2 teaspoon sugar
- 1/4 teaspoon powdered ginger
- 1 tablespoon lime juice
- 1 ripe pear, skinned and seeded
- 1/4 cup water
- Place all ingredients into a medium sauce pan and bring to a boil.
- Reduce to a low boil and boil covered for 20 minutes.
- Once the sauce is done, puree with an immersion blender until smooth.
- At this point you can jar the finished sauce and then seal using normal canning methods, or place in your refrigerator and use within two weeks.
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