Perfect chili sauce.
|3 lb • Red Jalapeño (or mix of chilies) • Seeded & Stemmed|
|3 head • Garlic • Peeled and Chopped|
|2 cup • Water|
|1.5 cup • Distilled White Wine Vinegar|
Puree all ingredients in Vita-Mix till smooth, then transfer to large saucepot.
|2 cup • Sugar|
|Salt to taste|
Add salt and sugar, then bring to boil & drop to simmer. Skim any froth or foam and cook until thickened to rooster sauce consistency. Remove from heat & let cool.
Puree one last time on low enough speed to avoid incorporating air but long enough to fully smooth sauce out again. Once pureed, store in the fridge for up to a month.
Notes: Red jalapeños are fine for the recipe, however a mix of chilies will add complexity, as will the addition of a spice element.
Alternatively for Step 1, the peppers and garlic can be stewed in hot oil before adding the vinegar and sugar, and then simmered and pureed.
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