Ingredients Jump to Instructions ↓

  1. 1 1/4 cups olive oil

  2. 4 fresh jalapeno peppers, coarsely chopped, stems, seeds and all

  3. 2 fresh poblano peppers, coarsely chopped, stems, seeds and all

  4. 1 tablespoon crushed red pepper

  5. 1 teaspoon salt

  6. 8 turns freshly ground pepper

  7. 1 tablespoon minced garlic

Instructions Jump to Ingredients ↑

  1. Combine all of the ingredients except the garlic in a saucepan over high heat. Cook, stirring, for 4 minutes. Stir in the garlic, remove from heat, and allow to cool to room temperature. When the mixture is cool, pour into the bowl of a food processor and pulse several times until smooth. Strain the sauce through a fine mesh strainer. Pour the sauce into a glass container and cover. Let sit for 7 days before using. Yield : 3 cups


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