Like it hot? Make your own Jalapeno hot sauce and decide how hot to make it!
3 tbsp vegetable oil
20 fresh jalapeño peppers
3 cloves garlic
½ white onion
130ml distilled malt vinegar
1 tsp salt
Top Tip: This is ideal served on top of cheese on toast, chips or chicken wings.
Makes: approx 1L 1.
Wash and finely slice the jalapeño peppers with all seeds, finely chop the onion and garlic.
In a pan heat the oil, add the peppers, garlic, salt and onion and cook on a high heat until soft and tender with no colour, add the water and cook for approximately 20-25 minutes until it starts to reduce and thicken a little.
Put the mixture into a jug blender and slowly add the vinegar whilst blending, check the seasoning and leave to cool.
Store in sterilised bottles or jars and keep in the fridge.