

Required Equipment
Hand Blender
Ph Meter
Thermometer
Food Mill (Hand or Electric)
Food Scale
Half Gallon Sized Pot
Knife
Cutting Board
Jars
Lids
Ladle
Ingredients
2 lbs Green Jalapenos (907 grams)
¾ qt Water (709 grams)
4 tbsp Sea Salt (57 grams)
10 Cloves of Chopped Garlic (20 grams)
3 tbsp Light Brown Sugar (43 grams)
1 tbsp Granulated Sugar (14 grams)
1 cup Rice Wine Vinegar (340 grams)
½ tbsp White Pepper (10 grams)
½ tbsp Granulated Garlic (10 grams)
⅔ cup Honey (75 grams)
Honey Green Jalapeno Recipe
Directions:
1
First make sure you calibrate your Ph meter and check your thermometer. You can check a thermometer by putting it on ice (32f) and putting it in boiling water (212 f). If it does register the proper temperature with those readings, use another thermometer.
2
Add all non-dry ingredients to the pot, and bring to a boil for 10 minutes (use your thermometer to make sure you are at 212 degrees F).
3
Emulsify with blender until smooth, Add dry ingredients while mixing
4
Use a clean glass container (small drinking glass) and add a half ladel, use the ph meter to make sure you are below 4.6 ph. This is a must, if you are at 4.6 or above add a little more vinegar, stir and test again in a new glass.
5
Use hand/electric food mill to make into a sauce.
6
When jarring, make sure the temp is 185 F or higher, after putting on the lid tip onto the side or flip upside down so the sauce touches the lid for at least 5 minutes.
7
Always use tempered glass and approved seals to make sure air will not get into the sauce until used. Refrigerate after opening. This recipe should be good for 1 month on the shelf, or 4 months in refrigeration.
Ingredients
Required Equipment
Hand Blender
Ph Meter
Thermometer
Food Mill (Hand or Electric)
Food Scale
Half Gallon Sized Pot
Knife
Cutting Board
Jars
Lids
Ladle
Ingredients
2 lbs Green Jalapenos (907 grams)
¾ qt Water (709 grams)
4 tbsp Sea Salt (57 grams)
10 Cloves of Chopped Garlic (20 grams)
3 tbsp Light Brown Sugar (43 grams)
1 tbsp Granulated Sugar (14 grams)
1 cup Rice Wine Vinegar (340 grams)
½ tbsp White Pepper (10 grams)
½ tbsp Granulated Garlic (10 grams)
⅔ cup Honey (75 grams)
Directions
Honey Green Jalapeno Recipe
Directions:
1
First make sure you calibrate your Ph meter and check your thermometer. You can check a thermometer by putting it on ice (32f) and putting it in boiling water (212 f). If it does register the proper temperature with those readings, use another thermometer.
2
Add all non-dry ingredients to the pot, and bring to a boil for 10 minutes (use your thermometer to make sure you are at 212 degrees F).
3
Emulsify with blender until smooth, Add dry ingredients while mixing
4
Use a clean glass container (small drinking glass) and add a half ladel, use the ph meter to make sure you are below 4.6 ph. This is a must, if you are at 4.6 or above add a little more vinegar, stir and test again in a new glass.
5
Use hand/electric food mill to make into a sauce.
6
When jarring, make sure the temp is 185 F or higher, after putting on the lid tip onto the side or flip upside down so the sauce touches the lid for at least 5 minutes.
7
Always use tempered glass and approved seals to make sure air will not get into the sauce until used. Refrigerate after opening. This recipe should be good for 1 month on the shelf, or 4 months in refrigeration.