My son grew a lot of jalapeños. We didn't know what to do with them all, so in a fit of desperation I made some type of pepper sauce.
I read that roasting peppers improves their flavor. I certainly wasn't going to roast them in the house. And I don't have a grill. But I do have this little George Foreman grill thing. It's great for sandwiches and so forth. I figured I had nothing to lose so I took it outside and got it warming.
I washed the peppers, sliced the stem parts off, sliced them down the middle, then pulled out and discarded the seeds and the other stuff in there.
The Geo Foreman grill is yer basic clamshell grill - there's a cooking surface on the top and the bottom. I put the pepper halves face to face in the grill so the outside would be exposed directly to the heat and the insides wouldn't be. I let them roast for ten minutes - when the skins start turning black you're getting close. In retrospect fifteen would have been better. I took the roasted peppers inside and started peeling the skin off. The skin comes off easily if the peppers are well-roasted.
I grilled and peeled a few batches of peppers. Then I pureed them with a handful of sesame seeds and enough balsamic and white vinegar, in equal portions, to make it blend well. And maybe 1/4 teaspoon of salt. Not too much. Puree like the wind!
I put the resulting mixture into a pot, brought it to a decent boil, then turned it down to simmer for about 15 minutes.
I think it's going to go very well on chicken or pork.