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Ingredients:
Jalapeno
Garlic, sliced
Onion, thinly sliced
Salt
Vegetable oil
Water
Distilled White Vinegar |
20
3 cloves
1/2 cup
3/4 teaspoon
1 teaspoon
2 cups
1 cup |
Method:
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Steam the jalapeno and cut it into 1/8
inch pieces.
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Combine the jalapeno, garlic, onions,
salt and oil in a non reactive saucepan over high heat. Cook for 3
minutes. Add in water and continue to cook for about 20 minutes. Stir
frequently.
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Remove from heat and allow to steep until
mixture comes to room temperature.
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With a food processor, puree the mixture
for 15 seconds or until smooth. With the processor running, pour
vinegar gradually into the mixture.
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Keep the sauce in a sterilized pint jar
and secure with airtight lid. Refrigerate it.
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let it age for 2 weeks before using.
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