Description
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
- ½ cup minced onion
- ¾ teaspoon salt
- 2 cups water
- 1 cup distilled white vinegar
Instructions
- 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.
- Transfer the mixture to a food processor and puree until smooth. With the processor running
- slowly add the vinegar.
- Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 16