Thursday, 27 December 2007

Jalapeno Sauce

Makes 2 cups
20 jalapenos
3 cloves of garlic, sliced
1/2 cup thinly sliced onion
3/4 tsp salt
1 tsp vegetable oil
2 cups water
1 cup white vinegar
Combine the jalapeños, garlic, onions, salt, and oil in a nonreactive saucepan over high heat. Sauté for 3 minutes. Add the water and continue to cook, stirring often, for about 20 minutes. Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the processor running, pour the vinegar through the feed tube in a steady stream. Pour into a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age for at least 2 weeks before using. Can be stored in the refrigerator up to 6 months.
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