9 hot
peppers 1 red onion vegetable
oil to sauté
6 cloves garlic half
cup of white vinegar
three quarters of a teaspoon of salt
dollop of honey or a dash of sugar
I sliced
up nine red and green jalapeno peppers, pressed
up five or six garlic cloves and chopped in a medium red onion
Warm up the saucepan with a bit of vegetable oil and heat over high heat
Combine the sliced peppers, garlic, and onion and sauté for four or five minutes. Add about three quarters of a teaspoon of salt while sautéing
Add a cup of water and cook the mixture, stirring often. After about twenty minutes, remove from heat
Once the
mixture cools a bit, pour everything into your blender or food processor and
puree
Add a dab of good honey or sugar and add half cup of white vinegar during the pureeing process
This can be kept in the fridge a sterilized jar for four to six months, the finished sauce looks like a french salad dressing and will fit into a 500ml water bottle