Blossom & Brine™ - Pull Up A Chair Blog #JalapenosBlossom & Brine™ - Pull Up A Chair Blog #Jalapenoshttps://www.blossomandbrine.com/pull-up-a-chair/tag/jalapenosWed, 26 Aug 2026 00:39:08 -0700http://zoho.com/sites/<![CDATA[Jalapeño Habanero Hot Sauce]]>https://www.blossomandbrine.com/pull-up-a-chair/post/sriracha-jalapeno-habanero-hot-sauceHomemade Sriracha-style hot sauce with peppers, garlic, and vinegar. Includes water bath canning instructions for preserving your pepper harvest.]]>

Sriracha-Style

Homemade Sriracha-style hot sauce in glass jars surrounded by fresh jalapeños, habaneros, green peppers, and garlic.

This homemade Sriracha-style hot sauce is a bold, spicy way to preserve a bumper crop of fresh jalapeños, habaneros, and green peppers. Made from scratch with fresh peppers, garlic, vinegar, sugar, and salt, this easy homemade Sriracha recipe delivers the sweet, tangy heat and smooth texture hot sauce lovers crave. Enjoy it fresh or follow the included water bath canning instructions to preserve it in half-pint jars for the pantry. If you're looking for a homemade hot sauce recipe, a way to use extra jalapeños, or an easy recipe for canning hot sauce, this fiery little bottle puts that pepper harvest to good use.


WARNING: Wear gloves when handling the jalapeños and habaneros, and avoid touching your face or eyes.

Ingredients

    • 2 lb jalapeños
    • ½ lb green bell or other mild green peppers
    • 4–6 habaneros, depending on desired heat
    • 8 cloves garlic
    • 3 cups 5% white vinegar
    • ¾ cup sugar
    • 1 Tbsp canning/pickling salt
    • 1–2 Tbsp lime juice, optional for flavor

    Yield: 5 - 6 half-pints


Instructions

  1. Remove the stems from the peppers. Leave the seeds and membranes for a hotter sauce or remove some to tame it.
  2. Rough-chop the peppers and garlic. Put them in a pot with the vinegar, sugar, and salt. Bring to a boil, reduce the heat and simmer 20–30 minutes, until everything is very soft.
  3. Blend until completely smooth. For that silky bottled Sriracha texture, push it through a fine-mesh strainer after blending. Return it to the pot and simmer until it's the thickness you want.
  4. Taste it before jarring. More sugar will make it more Sriracha-like; more vinegar will make it sharper. Don't reduce the vinegar.

NOTE: Traditional Sriracha gets some of its characteristic flavor from fermenting the peppers first. Open a window before cooking those habaneros. Boiling habanero fumes in the kitchen is a mistake you generally only make once. 😂


Nutrition

Calories: 15

Total Fat: 0 g

Saturated Fat: 0g

Total Carbohydrates: 4 g

Total Sugars: 3 g

Sodium: 110 mg

Fiber: 0 g

Protein: 0 g

Storage

Water Bath Canning Method

Fill hot half-pint jars, leaving approximately ½-inch headspace. Process in a water-bath canner for 10 minutes at 0-1,000 feet, adjusting the processing time for elevation. See My Canning Times Guide for easy elevation adjustment chart.


Disclaimer:Recipes and methods are shared for educational purposes and may include traditional, historical, or home-developed food-preservation practices. Unless stated otherwise, they have not been evaluated or approved by the USDA. By choosing to use this information, you accept full responsibility for your decision and agree to the terms of our Liability Waiver.

Need More Canning Processing Times? 
My Canning Times Guide brings together hundreds of water-bath, steam-canning, pressure-canning, and dehydration times, along with easy elevation adjustments. It’s the same quick reference I keep in my own kitchen.

Questions or Want to Share Your Results?
Pull up a chair and join us inRebel Canning With Amish Woman. We talk about canning, food preservation, recipes, and homestead cooking every day.
]]>Wed, 05 Aug 2026 23:09:04 -0600<![CDATA[Homemade Nacho Cheese Sauce]]>https://www.blossomandbrine.com/pull-up-a-chair/post/homemade-nacho-cheese-sauceRich, creamy homemade nacho cheese sauce from scratch is incredibly simple, using real sharp cheddar cheese and simple pantry staples.]]>

A rich, creamy cheese queso made from scratch with real cheddar.

Homemade nacho cheese sauce served warm in a cast-iron skillet with tortilla chips and pickled jalapeños. Authentic from-scratch queso dip recipe by Blossom & Brine.

Skip the plastic-tasting processed blocks and yellow canned sauces from the grocery store aisle. Making a rich, creamy homemade nacho cheese sauce from scratch is incredibly simple, taking just a few minutes on the stove. This easy nacho cheese recipe relies on real sharp cheddar cheese, standard pantry staples, and simple seasonings to create a smooth, velvety sauce perfect for pouring over tortilla chips, dipping soft pretzels, or topping baked potatoes and tacos. Unlike store-bought queso, you control exactly what goes into it—no artificial thickeners or fillers, just honest, real food your family will love.

Makes: About 4 cups - Wide-mouth half-pint jars work best.

Ingredients

  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream (or use more milk)
  • 4 cups freshly shredded sharp cheddar cheese
  • 1 cup freshly shredded Monterey Jack cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional)
  • 1–2 teaspoons pickled jalapeño juice (optional)
  • Salt and black pepper, to taste

Directions

  1. Melt the butter in a medium saucepan over medium heat.
  2. Whisk in the flour and cook for 1–2 minutes to remove the raw flour taste.
  3. Slowly whisk in the milk and cream until smooth.
  4. Cook, stirring constantly, until the sauce begins to thicken.
  5. Reduce the heat to low.
  6. Add the cheeses a handful at a time, stirring until completely melted before adding more.
  7. Stir in the garlic powder, onion powder, smoked paprika, cayenne, and jalapeño juice if using.
  8. Taste and adjust the seasoning with salt and pepper.
  9. Serve immediately while warm.

To Keep Warm

Transfer to a small slow cooker on the Warm setting. Stir occasionally and add a splash of milk if it becomes too thick.

Optional Add-Ins

  • ½ pound browned ground beef - WB 3 hours - PC 75 min pints | 90 mins quarts
  • ½ pound browned ground sausage - WB 3 hours - PC 75 min pints | 90 mins quarts
  • ½ cup diced green chilies
  • ¼ cup diced pickled jalapeños
  • 1 cup Rotel-style tomatoes with green chilies (drained)
  • ½ teaspoon cumin
  • ½ teaspoon chili powder

Canning

This is a rebel canning recipe. It does not follow USDA guidelines. Use at your own risk. 
Pressure Can - 15 min
Amish Water Bath Canning - 1 hour

Looking for More Canning Times? My Canning Times & Altitude Guide is a handy kitchen reference that includes hundreds of water bath, steam bath, and pressure canning processing times, plus easy altitude adjustment charts and step-by-step instructions for determining the correct processing time based on your elevation. It's the same guide I keep in my own kitchen when preserving food throughout the year.

Have questions or want to share how your batch turned out? Join our community, where we discuss recipes, food preservation, and homestead cooking every day. Come pull up a chair and swap stories with us over in our Facebook group, Rebel Canning With Amish Woman.

]]>Thu, 02 Jul 2026 15:15:40 -0600<![CDATA[Strawberry Cowboy Candy]]>https://www.blossomandbrine.com/pull-up-a-chair/post/strawberry-cowboy-candyLearn how to make Cowboy Strawberry Jalapeños with fresh strawberries, jalapeños, and a sweet-and-spicy syrup. Water bath canned for long-lasting flavor.]]>

Sweet strawberries. Bold jalapeños. One unforgettable jar.

Thick slices of fresh jalapeño peppers pickled in a thick, vibrant strawberry syrup, stored in a clear glass mason jar on a rustic wooden table in a natural light kitchen.
If you love the sweet heat of classic Cowboy Candy, you'll love this Strawberry Cowboy Candy recipe. Fresh strawberries and sliced jalapeños are simmered in a rich, sweet-and-spicy syrup that creates a bold homemade preserve perfect for burgers, sandwiches, charcuterie boards, crackers and cream cheese, grilled meats, or straight from the jar. This easy water bath canning recipe combines the sweetness of ripe strawberries with the gentle kick of jalapeño peppers, making it a favorite for home canners, homesteaders, and anyone who enjoys preserving seasonal produce. Whether you're stocking your pantry or looking for a unique homemade gift, Strawberry Cowboy Candy is a flavorful addition to any canning collection.

Yield: About 8 half-pints

Ingredients

  • Peppers
  • 3 pounds fresh jalapeños, sliced into ¼-inch rings
  • Syrup
  • 2 cups apple cider vinegar (5% acidity)
  • 2 cups white vinegar (5% acidity)
  • 4 cups granulated sugar
  • 2 cups finely diced strawberries (fresh or frozen, thawed)
  • 1 tablespoon garlic powder
  • 1 teaspoon celery seed
  • 1 teaspoon mustard seed
  • ½ teaspoon turmeric
  • ¼ teaspoon ground ginger (optional)
  • ⅛ teaspoon cayenne pepper (optional, for extra heat)


Directions

  1. Wash and slice the jalapeños into ¼-inch rings.
  2. Combine the vinegars, sugar, strawberries, garlic powder, celery seed, mustard seed, turmeric, ginger, and cayenne in a large stainless-steel pot.
  3. Bring to a rolling boil, stirring until the sugar has dissolved.
  4. Boil for about 10 minutes, stirring occasionally, until the strawberries soften and the syrup begins to take on a rich red color.
  5. Add the jalapeños and simmer for 4–5 minutes, just until slightly softened.
  6. Pack the jalapeños into hot half-pint jars using a slotted spoon.
  7. Ladle the hot strawberry syrup over the peppers, leaving ½-inch headspace.
  8. Remove air bubbles, adjust the headspace if needed, wipe the rims, and apply prepared lids and bands until fingertip tight.


Canning

Process in a boiling water bath for 15 minutes, adjusting for altitude as needed.

Let the jars rest 2–3 weeks before opening so the sweet strawberry flavor and the jalapeño heat have time to meld.


Looking for More Canning Times? My Canning Times & Altitude Guide is a handy kitchen reference that includes hundreds of water bath, steam bath, and pressure canning processing times, plus easy altitude adjustment charts and step-by-step instructions for determining the correct processing time based on your elevation. It's the same guide I keep in my own kitchen when preserving food throughout the year.

Have questions or want to share how your batch turned out? Join our community, where we discuss recipes, food preservation, and homestead cooking every day. Come pull up a chair and swap stories with us over in our Facebook group, Rebel Canning With Amish Woman.


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