Ingredients
- ½ tablespoon of Avocado oil
- 10 Jalapeno peppers, Red
- 1 Onions, Medium
- 4 Garlic clove
- 0.5 cup of Distilled vinegar
- 1 up of Water
- 1 teaspoon of Cumin, powder
- 10 grams of Himalayan (pink) salt
Directions
- Roughly chop the onions, mince the garlic and slice the jalapeños (you can choose to remove the seeds if you do not want this sauce to be that spicy).
- Heat oil in a large pot and add onions and garlic. Allow to brown.
- Add the peppers and allow to soften, approximately 3 minutes.
- Add the water and simmer for 15-20 min.
- Remove from stove and cool.
- Place in a blender and add the vinegar.
- Taste and season to taste.
- Pass the mix with a sieve.
- Keep refrigerated and enjoy.
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