HOT SAUCE RATING RECIPES

Steps:

• Pulse chiles, garlic, onions and kosher salt in a food processor until you have a rough puree. Transfer to a 1-quart glass gar, loosely cover and let stand at room temperature overnight.  Add vinegar, stir and loosely cover. Let stand at room temperature for 1 to 7 days. The longer you let it stand, the more the flavor develops.  Pour mixture into a food processor or blender and puree until smooth. Store in the refrigerator up to 4 months.  Note: Hot sauce may separate. This is normal; shake before use.

Steps:

• Give the jalapenos a good rinse and de-stem them.  Be sure to wash your hands after handling them. More info on handling hot chiles.
• Saute a roughly chopped 1/2 onion and 2 whole, peeled garlic cloves in a glug of oil over medium heat.
• Once the onion is browning you can add 1 teaspoon Mexican oregano, some freshly cracked black pepper, and 1/4 teaspoon cumin (optional). Briefly cook until fragrant and then add: the de-stemmed jalapenos, 3/4 cup white vinegar, 1/2 cup water, and 1/2 teaspoon salt. Bring to a simmer and then add everything to a blender.
• Add 8-10 sprigs cilantro and the juice of 1 lime to the blender. Combine well or to your desired consistency. I usually leave it a bit chunky but you can always blend it thinner.
• Add mixture to three 5 oz. bottles or a small Mason jar. Store in the fridge where it will keep for at least a month.