Green Jalapeno Sauce

• celkový čas: 23 minutes

Ingredience

4 oz jalapeño peppers, chopped and de-seeded

4 tsp olive oil

4 cloves garlic, chopped

1 cup white vinegar (or swap in apple cider, rice, or any vinegar you love. I like white vinegar because it lets the jalapeños shine.)

4 tsp sugar

1 tsp kosher salt

Pokyny

Prep the peppers. Wash the jalapeños, de-seed them, and roughly chop them. Make sure to wear gloves! Especially if you wear contacts— unfortunately, I learned this the hard way.

Cook the peppers. In a skillet, heat olive oil over medium-low. Add the jalapeños, cover, and cook for 10 minutes.

Add the garlic. Once added, cook for another 3-4 minutes until fragrant. Do not let it burn.

Add in the rest of the ingredients. Add vinegar, salt, and sugar. Cover again, and cook on medium-low for another 10 minutes.

Blend it smooth. Turn off heat and let cool. Then, transfer everything into a blender. Blend until completely smooth and bright green. If you want a thinner sauce, add a splash more vinegar or even water.

Taste + adjust. This recipe is designed to be flexible—taste it and adjust salt, sugar, or vinegar as needed.

Store. Pour into a clean glass jar or bottle. Refrigerate and enjoy for up to 6 months.