Feeling overwhelmed by your late summer jalapeño harvest? Put those peppers to good work and make yourself a hot sauce. Keeps for weeks in the fridge or for many months in the freezer.
Ingredients
- Extra-virgin olive oil, as needed
- ½ lb jalapeño peppers, stems removed, coarsely chopped
- ¼ medium onion, chopped
- 1 garlic clove, chopped
- ⅓ cup white vinegar, plus more as needed
- ¼ cup water, plus more as needed
- Juice of ½ a lime
- ½ tsp salt
- ½ tsp dried oregano
- ½ tsp cumin
- 1 bunch cilantro
- Black pepper, to taste
Preparation
- Heat a few tablespoons of olive oil in a deep-sided skillet. Add the onion and garlic to the pan and sauté over medium heat for about 5 minutes. The onion should be starting to brown.
- Add the oregano, cumin, and a few grinds of black pepper to the skillet. Cook for 30 seconds or so. Add the jalapeños, vinegar, water, and salt to the pan. Bring to a simmer and cook for 2-3 minutes. Remove from the heat and allow to cool slightly.
- Carefully transfer the jalapeño mixture to a blender along with the cilantro and lime juice. With your blender vent open, blend until totally smooth. Add a little extra water and vinegar if your sauce is too thick.
- Transfer to bottles or jars and store in the refrigerator. If freezing, pack into freezer-safe containers, leaving a little extra headspace.
