Jalapeno Sauce

Today I have processed the last of the Jalapeno's that I harvested after Jack Frost decimated my plants. This sauce is not for the faint-hearted, but in small amounts it adds a beautiful flavour and tang to Mexican dishes. If you like some heat, this can be eaten as an accompaniment to anything.

One batch makes approximately 500ml.

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Ingredients:

1 tsp vegetable oil

20 fresh jalapeno chilli’s sliced (deseed if desired, as I did)

3 cloves garlic, minced

½ cup diced onion or ½ tbsp dried minced garlic

¾ tsp salt

2 cups water

½ cup white vinegar

Instructions:

1. Place oil in a glass or ceramic-lined saucepan and sauté the chilli’s, garlic, onion and salt for 4 minutes.

2. Add the water and simmer for 20 minutes, stirring regularly.

3. Remove from the heat and allow to cool.

   

4. Transfer to a blender or use a stick blender, process the chilli mix, gradually adding the vinegar.

5. Pour into sterilised bottles and secure the lids.

Notes:

1. You can use other types of hot chilli’s in place of Jalapeno’s.

2. I remove the seeds to reduce the heat slightly and make a smoother sauce.

3. The sauce will keep for 6 months in the refrigerator.