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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 16 |
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Hot Sauce from scratch. You may use other hot peppers in place of the jalapenos. Ingredients:
1 teaspoon vegetable oil |
20 fresh jalapeno peppers, sliced |
3 cloves garlic, minced |
1/2 cup minced onion |
3/4 teaspoon salt |
2 cups water |
1 cup distilled white vinegar |
Directions:
1. In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.
2. Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.
3. Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.
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