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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 1½ cups
This is a medium-hot hot sauce recipe that's very versatile. Slightly thick, spoon it on eggs, meats, sandwiches or added to soups or sauces.
12 fresh jalapeño chiles
8 tablespoons red wine vinegar
1 lime, juiced
1 tablespoon sugar
2 teaspoons salt
2 tablespoons minced onion
2 cloves garlic
Stem chiles, cut in half and remove seeds. Blanch in boiling water for 30 seconds. Combine hot chiles and remaining ingredients in a blender or food processor and purée. Refrigerate until ready to use.
Note: Always wear rubber or plastic gloves when working with hot chiles.