Ingredients
- 20 tabasco or serrano chiles, stemmed and cut crosswise into 1/8-inch slices, or 12 very ripe red jalapenos (about 10 ounces)
- 1 1/two tablespoons minced garlic clove
- 3/4 cup thinly sliced onions
- 3/4 teaspoon salt
- 1 teaspoon vegetable oil
- 2 cups water
- 1 cup distilled white-colored vinegar
Directions
Combine the peppers, garlic clove, onions. salt and oil inside a non-reactive saucepan over high temperature. Saute for several minutes. Add some water and then prepare, stirring from time to time, for around twenty minutes, or until peppers are extremely soft and many of the liquid has evaporated. (Note: do this in an exceedingly well-ventilated area!) Remove in the heat and permit to steep until mixture involves 70 degrees. Inside a mixer. puree the mix for just a few seconds, or until smooth. Using the mixer running, add some vinegar with the feed tube in a steady flow.
Taste and season with increased salt, if required. (It all depends around the heat degree of the peppers you utilize along with the make of vinegar used.) Strain the mix via a capable sieve after which transfer to some sterilized pint jar or bottle and secure by having an airtight lid. Refrigerate. Let age a minimum of 2 days before using. Could be kept in the refrigerator for approximately 6 several weeks.
Recipe thanks to Emeril Lagasse
