Jalapeno Hot Sauce

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.

• Ready In: 24 mins
• Yields: 4 cups

Ingredients

• 1  teaspoon  vegetable oil
• 20  fresh jalapeno peppers, sliced
• 3  garlic cloves, minced
• 1⁄2 cup onion, minced
• 3⁄4 teaspoon salt
• 2  cups water
• 1  cup distilled white vinegar

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.