Prep 10 mins
Cook 10 mins
This recipe is by Leela. She says Clear jel maybe used instead of the cornstarch when making larger batches. I use Clear jel when I make salsa and pie filling for canning. Clear Jell is well worth the effort, it leaves a cleaner and thicker filling that is simply delicious. Kitchencraft (1-800-776-0575) in Waterville, IA sells it in the 1# or 5# bag.
- 3 large garlic cloves, peeled
- 2 red jalapeno chiles (skip deseeding if you like heat) or 2 serrano peppers, deseeded (skip deseeding if you like heat)
- 1⁄4 cup white distilled vinegar
- 1⁄2 cup sugar
- 3⁄4 cup water
- 1⁄2 tablespoon salt
- 1 tablespoon cornstarch or 1 tablespoon potato starch
- 2 tablespoons water
- In the blender, purée together all the ingredients, except for the last two.
- Transfer the mixture to a saucepan and bring to a boil over medium-high heat.
- Lower the heat to medium and simmer until the mixture thickens up a bit and the garlic-pepper bits begin to soften, about 3 minutes.
- Combine the cornstarch and water to make a slurry.
- Whisk in the cornstarch mixture and continue to simmer one more minute.
- The cornstarch will help the sauce to thicken slightly thereby causing nice suspension of the garlic-pepper bits; otherwise, you get a thin sauce with all the little pieces floating on the surface.
- Let cool completely before storing in a glass jar and refrigerate.