Prep: 15 minutes | Cook: 28 mins | Yield: 3 cups
Ingredients
25 red Mexican chiles, stemmed and chopped
1 head garlic, peeled and diced
1 cup chopped onions
½ teaspoon salt
2 teaspoons vegetable oil
1 cup water
1 cup Apple Cider vinegar
Directions
Place the peppers, garlic, onions, salt and oil in a
stainless saucepan over high heat. Sauté for 5 minutes. Add the water and cook for 20 minutes, or until almost all of the liquid has evaporated. Remove from the heat and allow to steep for about 10 minutes. Place the peppers in a food processor and purée for 15 seconds. Add the vinegar and process for another 5 seconds, or until the mixture becomes very smooth. Taste and season with more salt if necessary. Transfer to a sterilized canning jar or bottle with an airtight lid, and refrigerate. For best flavor, let the sauce age at least 2 weeks before using. This could last in the refrigerator for up to 6 months. Ain’t that sweet?
Mei's Cookery® 