by Anne Carter
New Recipe
Course: Dips and Sauces Cuisine: American Prep Time: 15 minutes Total Time: 15 minutes Calories: 137kcal
– Blender – Medium Saucepan – Knife – Cutting Board – Measuring Cups
– ¼ cup water – 1 pound jalapeño peppers or other hot peppers – 1 tablespoon salt – 2 large cloves garlic peeled – 4 tablespoons white vinegar to taste
1. Remove stems from jalapeños and slice in half lengthwise. Remove seeds for less heat if desired. 2. Add jalapeños, garlic, salt, 2 tbsp vinegar, and water to a blender.
3. Blend on high until smooth. Adjust salt and vinegar to taste. 4. Transfer hot sauce to a jar and refrigerate for up to 3 months.
5. For deeper flavor, ferment by leaving the covered jar at room temperature for a day, then refrigerate. 6. For milder flavor, cook in a saucepan over medium heat until color deepens (about 2 minutes), cool, and transfer to a jar.
7. Experiment to find your preferred flavor!