Green Chili Hot Sauce
I signed up for a local pea patch garden last year, and this year I decided to grown a variety of chili peppers. We had a late summer, so I’m just now harvesting an array of peppers. I wanted a good base recipe that would work with the different peppers. This one is perfect. It goes well with my jalapenos, serranos and even some of the odd pepper varieties. The pepper taste shines through with just a little extra ingredients to bring the flavors together.
Green Chili Hot Sauce
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion roughly chopped
- 4 cloves garlic roughly chopped
- 1/2 teaspoon fresh cracked pepper
- 1/2 teaspoon ground cumin
- 1 pound green hot peppers (jalapeños or serranos) tops chopped off; slice in half, keeping seeds
- 1 1/2 cups white vinegar
- 1 cup water
- 1 fresh squeezed lime
- 1 teaspoon salt
- 1 tablespoon fresh oregano (or 1 teaspoon dried)
- 1/4 cup cilantro roughly chopped
Instructions
- In a large skillet on medium heat add oil and onions; cook until softened. Add garlic and sauté with onions for about a minute longer. Add pepper and cumin; stir until fragrant. Add hot peppers, vinegar and water; bring to a low boil and turn off heat.
- In a blender add lime juice, salt, oregano and cilantro. Add skillet ingredients on top and blend until smooth. Bottle and keep in the refrigerator. Will keep at least a month.