This sauce is a bit thin but tasty.
- 5 red jalapenos, stemmed, 1/8 slices. Seeding is optional.
- 1 garlic clove, minced
- 1/3 tsp sea salt
- 1 cup water
- 1/2 cup distilled white vinegar
- 1/2 tsp vegetable oil
- sterilized glass jar with lid
- fine mesh sieve
Combine peppers, garlic, salt, oil in nonreactive pan and saute 3 minutes. Add water and stir occasionally until water is nearly evaporated. Remove from heat and allow to cool.
Puree in food processor 15 seconds, until smooth. Add vinegar through feed tube while running.
Strain through fine mesh into sterilized glass jar. Cover and let age 2 weeks. Keeps 6 months in refrigerator.
To sterilize glass jar, boil water in it in microwave for a few minutes.
In order to make sauce thicker, use a regular mesh sieve.