-
1
Remove the tops from the peppers and cut them in half lengthwise.
-
2
Clean out the seeds and ribs, give them a rough chop, and put them into a small saucepan.
-
3
Roughly chop the onion and garlic and add it to the pan.
-
4
Pour in the vinegar and bring it to a boil.
-
5
Reduce the heat and simmer for 10 minutes.
-
6
In the meantime, roughly chop the cilantro and put it into a blender along with the salt and lime juice.
-
7
When the jalapeno mixture is cooked, add it to the blender.
-
8
*Cover the blender, put a towel over the lid, and turn it on low.
-
9
Once it is going, crank it up to the highest setting and puree for 3 minutes.
-
10
Strain through a medium holed strainer and let cool.
-
11
Pour into sterilized bottles and refrigerate.
-
12
The hot sauce will keep for up to a month under refrigeration.
-
13
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
-
14
Transfer liquid to a blender or food processor and fill it no more than halfway.
-
15
If using a blender, release one corner of the lid.
-
16
This prevents the vacuum effect that creates heat explosions.
-
17
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
