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Hot Chilli Sauce
Gluten free, dairy free, vegan Ingredients: 1 teaspoon Rice bran oil 20 fresh jalapeno peppers, sliced 3-4 cloves garlic, minced 1 minced onion (red or brown) 1/2 teaspoon salt 2 cups water 1 cup distilled white vinegar
Method: In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt & saute for 4 minutes. Add water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature. Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar. Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.