Stem and seed jalapenos. Cut crosswise into slices.

Put all ingredients into a large non-reactive saucepan or stockpot over medium-high heat. Bring to boil, reduce heat to medium, simmer 20-30 minutes. Remove from heat and steep until completely cool.

Drain jalapenos, reserving liquid, and blend jalapenos in a blender or food processor until smooth. Strain jalapenos and liquid through a fine-mesh sieve, return to saucepan and bring to boil. Simmer, 10-30 minutes or until sauce reaches required thickness. Pour into sterile bottles and secure with airtight lids. Let age for 2 weeks before using.

Refrigerate once opened.

Next time I make a batch I'm going to reserve some of the liquid after the blending process. This should cut down on the thickening stage and cooking time, and maybe retain a bit more of the heat.

From: Tara Deen Posted By: Tara Deen, tara@es.usyd.edu.au, Via: Chile Head Mailing List
Post Date: Fri, 11 Aug 2000