Inspired by pepperscale.com
Ingredients
for 6 cups
-
1 tablespoon olive oil - 10 jalapeñoes, seeded, sliced
- 3 cloves garlic, chopped
-
½ cup onion, chopped (75 g) -
1 teaspoon salt -
2 cups water (480 mL) -
½ cup white vinegar (120 mL)
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Preparation
- Heat the olive oil in a large pan over high heat, then add the jalapeños, onion, garlic, and salt. Stir and cook for 4 minutes.
- Add the water and vinegar. Reduce the heat to medium-low.
- Simmer for 20 minutes stirring continuously.
- Remove the pan from the heat and let cool.
- Pour the jalapeño mixture into a blender and puree until smooth.
- Using a funnel, pour the sauce into a bottle or jar and store in the refrigerator for up to 2 months.
- Enjoy!
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Tips
1 of
2
-
laluu
I added 1 ghost pepper to make this a little more spicy 😋
2018-09-06T18:18:48Z Helpful (1) -
devicakes
Use green chilies to make a quick salsa verde 😋
2018-08-12T19:54:33Z Helpful (1) -
delynr
Very tasty, it was mild for sure. I like alittle kick. Just a tiny one. But still good.
2018-06-30T00:29:33Z Helpful (1) -
farfoo
It was really delicious but I only used 3 tablespoons of vinegar and I used 5 garlic cloves instead of 3. It was a little too mild for me so next time I’ll add maybe 2 or 3 birds eye chillies to make it have more of a kick
2019-04-10T15:24:15Z Helpful (0)
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