Creamy Jalapeño Sauce

Ingredients

• 5 cup jalapeños (chopped)
• 2 cup white onion (chopped)
• 1 cup white vinegar (divided (0.5 cup for cooking, 0.5 cup for blending); add more if sauce is too thick)
• 2 tbsp garlic powder
• 1 tsp ground cumin
• 1.5 cup extra virgin olive oil

Steps

1. 1

   In a large pot or skillet, combine 5 cups of chopped jalapeños and 2 cups of chopped white onion.

2. 2

   Add 0.5 cup of white vinegar, 2 tablespoons of garlic powder, and 1 teaspoon of ground cumin to the vegetables.

3. 3

   Cook and mix the ingredients over medium heat until the vegetables are nice and soft and the excess liquid has evaporated.

4. 4

   Pour in 1.5 cups of extra virgin olive oil and the remaining 0.5 cup of white vinegar.

5. 5

   Use an immersion blender (or transfer to a standard blender) to blend the mixture until it emulsifies into a smooth, creamy green sauce.

6. 6

   Check the consistency; if the sauce is too thick, add a little more white vinegar and blend again until the desired texture is reached.

7. 7

   Prepare your canning jars and fill them with the sauce, leaving 0.5 inch of headspace.

8. 8

   Process the jars in a boiling water bath for 10 minutes.

Notes

The author notes that adding the olive oil for canning is a 'rebel' canning technique. Ensure you follow safe canning practices or store the sauce in the refrigerator. The sauce is excellent on tacos, eggs, and chicken.

Nutrition per serving

• sauce
• spicy
• condiment
• canning
• jalapeño
• vegan
• dairy-free
• mexican-inspired