Total Time
24mins
Prep 20 mins
Cook 4 mins

Here's a recipe I snagged from AllRecipes.com. Haven't tried it yet...(I'm waiting on a bumper crop of jalapenos from my garden). The sauce should keep for 6 months when stored in the refrigerator.

Ingredients Nutrition

Directions

  1. In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes.
  2. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.
  3. Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.
  4. Pour into a sterilized jar with a tight lid. Keep refrigerated.

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