Ingredients Jump to Instructions ↓

  1. 1 teaspoon vegetable oil

  2. 20 fresh jalapeno peppers, sliced

  3. 3 cloves garlic, minced

  4. 1/2 cup minced onion

  5. 3/4 teaspoon salt

  6. 2 cups water

  7. 1 cup distilled white vinegar

Instructions Jump to Ingredients ↑

  1. 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.


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