Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Green chili pequin peppers - (roast 'em!)

  2. 1 cup 62g / 2 1/5oz Onion (medium)

  3. 1 Garlic

  4. 1 Green tomato - (or tomatillo, but use a couple or These)

  5. 1 teaspoon 5ml Flour

  6. 1 cup 237ml Vinegar

  7. 2 tablespoons 30ml Sugar

  8. 1 teaspoon 5ml Salt

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Grind fine or chop the peppers, onion, garlic and tomato. Add the flour Bring the vinegar, sugar, and salt to a boil. Pour over the pepper mixture and, stirring occasionally, boil, uncovered, for about 30 minutes, or until it thickens slightly. Seal while hot in sterilized jars. The sauce will be thin, but will thicken with age. (like most of us!) Serve this as a condiment at your next Mexican cookout, with fajitas, pinto beans, cornbread, and coleslaw. Makes 1 pint.


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