1 tsp vegetable oil
20 fresh jalapeno peppers, sliced
3 cloves garlic, minced
½ cup onion, minced
¾ tsp salt
2 cups water
1 cup white vinegar, distilled
In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.
Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.
Pour into a sterilized jar with a tight lid. Use as desired and enjoy!
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