Jalapeno Hot Sauce

Ingredients

• 1 lb. jalapeno peppers (approx. 10 jalapenos)
• 1/2 onion
• 2 garlic cloves
• 3/4 cup white vinegar
• 1/2 cup water
• juice of 1 lime
• 1/2 teaspoon salt
• 1 teaspoon Mexican oregano
• 1/4 teaspoon cumin (optional)
• 8-10 cilantro sprigs
• freshly cracked black pepper

Instructions

1. 1

   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.

2. 2

   Saute a roughly chopped 1/2 onion and 2 whole, peeled garlic cloves in a glug of oil over medium heat.

3. 3

   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.

4. 4

   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.

5. 5

   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.