Morgajel’s “It’s Not That Hot” Sauce
Ingredients
2 tbsp canola oil
8 jalapenos
5 serrano
1 poblano
1/3 small red onion
1/2 cup white vinegar
1 cup water
1/2 tbsp garlic powder
1/2 tbsp black pepper
1/4 tbsp cumin
1 tbsp lime juice
Directions:
- Quarter peppers and slice onion. I used the seeds and ribs of the peppers for optimal heat.
- Sautee in a small sauce pan with oil on medium heat. Keep a lid on it but stir often.
- When a majority of the peppers start to soften and the skins peel, add water and vinegar. Let boil for 20-30 minutes, stirring often.
- Let it cool a bit, then throw it in a blender. Puree the crap out of it, then add the garlic powder, black pepper, cumin and lime juice, then puree the crap out of it again.
- Once it cools a bit more, pour it through a strainer into a funnel into your receptacle. You’ll need to smush it around with a spoon and will end up with 1/4 cup of fibrous paste.
- Cap it and let it cool, then put it in the fridge for a few days.
Total prep and cooking time was about an hour.