Jalapeño Hot Sauce
Ingredients
- 20 jalapeño peppers cut into rings
- 4 cloves garlic sliced
- 1/2 cup onion sliced
- 2 teaspoons salt
- 1 teaspoon avocado oil or other vegetable oil
- 2 cups water
- 1 cup distilled white vinegar
Instructions
- Combine the jalapeños, garlic, onion, salt and oil in a saucepan over med-high heat. Sauté about 10 minutes until ingredients are lightly soften. Add the water, bring to boil, then reduce heat to a simmer. Stir often for about 20 minutes. Remove from heat and allow to sit until room temperature.
- In a food processor puree the ingredients until smooth. With the food processor still running, add vinegar. Pour into clean jars and refrigerate. Let rest for at least 2 weeks before using. This sauce can be stored for at least 6 months.