Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 5 \N | Whole jalapenos; * see note |
| 8 ounces | Cider vinegar |
| 1 \N | Clove garlic |
| 6 \N | Whole peppercorns |
| ½ teaspoon | Salt; optional |
*3 sliced and seeded; 2 with slits down the side only.
Add the two slit chiles to the vinegar, salt, pepper and garlic, and bring to a boil. Add the remaining three chiles during a 10 minute boil. The longer you hold off on adding the three chiles, the greener the sauce will be. After 10 minutes, dump it all into a blender or food processor and mix to your personal preference for hot sauce consistency. Its easy, fast, and versatile. I used to same basic recipe to make a really good hot red sauce out of two red cherry peppers, two red jalapenos, 4 red serranos, and a chipotle in adobo sauce.
Busted by Christopher E. Eaves <cea260@...> Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Mar 15, 1998