Ingredients

The following ingredients have 24 Servings
  • 1 pound fresh red jalapeños (stemmed, about 10 peppers)
  • 2 cups white vinegar
  • 2 teaspoons salt

Instruction

  • In a large pot over high heat, combine the chiles, vinegar, and salt. Bring to a boil, then reduce the heat to medium and let simmer for 5 minutes, or until the chiles are soft.
  • Transfer the chile mixture to a blender or food processor, then blend until smooth, leaving a vent to allow steam to escape. Let it cool to room temperature.
  • Transfer the sauce to an airtight container and refrigerate for 2 weeks before using.
  • Store in the refrigerator for up to 4 months.