Number Of Ingredients 11 Steps:
Give the jalapenos a good rinse and de-stem them. Be sure to wash your hands after handling them. More info on handling hot chiles. Saute a roughly chopped 1/2 onion and 2 whole, peeled garlic cloves in a glug of oil over medium heat. Once the onion is browning you can add 1 teaspoon Mexican oregano, some freshly cracked black pepper, and 1/4 teaspoon cumin (optional). Briefly cook until fragrant and then add: the de-stemmed jalapenos, 3/4 cup white vinegar, 1/2 cup water, and 1/2 teaspoon salt. Bring to a simmer and then add everything to a blender. Add 8-10 sprigs cilantro and the juice of 1 lime to the blender. Combine well or to your desired consistency. I usually leave it a bit chunky but you can always blend it thinner. Add mixture to three 5 oz. bottles or a small Mason jar. Store in the fridge where it will keep for at least a month.
Yield 6 cups Number Of Ingredients 7 Steps:
Heat the olive oil in a large pan over high heat, then add the jalapeños, onion, garlic, and salt. Stir and cook for 4 minutes. Add the water and vinegar. Reduce the heat to medium-low. Simmer for 20 minutes stirring continuously. Remove the pan from the heat and let cool. Pour the jalapeño mixture into a blender and puree until smooth. Using a funnel, pour the sauce into a bottle or jar and store in the refrigerator for up to 2 months. Enjoy!
Time 25m Yield 3 C, 10-30 serving(s) Number Of Ingredients 7 Steps:
In a med sauce pan over hight heat, combine oil, peppers, garlic, onion and salt. Saute for aprox. 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and cool to room temperature. Transfer mixture to a food processor or use a hand blender to puree until smooth, add vinegar and continue to process until blended.
Time 30m Yield 32 Number Of Ingredients 3 Steps:
Set aside 1 jalapeno pepper. Cut the stems off the rest; slice in half lengthwise, and remove the seeds. Place all of the peppers in a large pot of boiling water. Boil peppers about 15 minutes. Reserve about 2 tablespoons of boiling water, and drain the rest. Cut the stem off the remaining whole pepper, and place all of the the peppers into a blender. Pour in reserved water and canola oil, and season with salt and pepper. Blend until smooth and creamy. Serve hot or chilled.
Time 45m Yield 16 Number Of Ingredients 7 Steps:
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. This sauce will keep for 6 months when stored in the refrigerator.
Time 24m Yield 4 cups Number Of Ingredients 7 Steps:
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. Keep refrigerated.
