Yield: 1 Servings
|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