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Ingredients
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- 1-12 cups olive oil
- 4 fresh jalapeno peppers, coarsely chopped including stems and seeds
- 2 fresh poblano peppers, coarsely chopped including stems and seeds
- 1 tbsp crushed red pepper
- 1 tsp salt
- 8 turns freshly ground black pepper
- 1 tbsp minced garlic
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Preparation
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- Combine all ingredients, except garlic, in a saucepan over high heat.
- Cook, stirring, for 4 minutes.
- Stir in garlic.
- Remove from heat.
- Allow to cool to room temperature.
- When cool, pour into a food processor or blender.
- Pulse 16 times.
- Pour sauce through a funnel into a clean wine or other bottle.
- Cover with a piece of plastic wrap.
- Allow to sit for at least 7 days before using.
- Will keep for 2 months at room temperature.
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Notes
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