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:

1.  Quarter peppers and slice onion. I used the seeds and ribs of the peppers for optimal heat.
2.  Sautee in a small sauce pan with oil on medium heat. Keep a lid on it but stir often.
3.  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.
4.  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.
5.  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.
6.  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.