3 cups chopped hot peppers
1 cup salt
½ cup white vinegar
1 cup cider vinegar
2 bay leaves
3 garlic cloves
1/4 cup sugar
Combine chopped chiles and salt in an airtight container and seal. Set aside at room temperature for 4 days. Rinse the salt off the chiles and drain. Heat the chiles, vinegars, bay leaves, garlic and surgar in a medium saucepan over medium heat. Bring the mixture to a boil. Reduce the heat to low, and simmer for 15 minutes.
Allow the mixture to cool, then transfer to a blender and puree until smooth. (Use extreme caution when blending so you don’t splatter the sauce anywhere near your eyes) Store the sauce in the refrigerator, in a tightly sealed glass jar.
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