Ingredients
1 lb. jalapeno peppers (approx. 10 jalapenos) 🌶️
1/2 onion 🧅
2 garlic cloves 🧄
3/4 cup white vinegar 🍶
1/2 cup water 💧
Juice of 1 lime 🍋
1/2 teaspoon salt 🧂
1 teaspoon Mexican oregano 🌿
1/4 teaspoon cumin (optional) 🌾
8–10 cilantro sprigs 🌿
Freshly cracked black pepper 🌶️
Instructions
1️⃣ Give the jalapenos a good rinse and de-stem them. Be sure to wash your hands after handling them. 🔥👐
2️⃣ Saute a roughly chopped 1/2 onion and 2 whole, peeled garlic cloves in a glug of oil over medium heat. 🧅🧄🍳
3️⃣ Once the onion is browning, add 1 teaspoon Mexican oregano, some freshly cracked black pepper, and 1/4 teaspoon cumin (optional). Briefly cook until fragrant. 🌿🌶️🍳
4️⃣ Add the de-stemmed jalapenos, 3/4 cup white vinegar, 1/2 cup water, and 1/2 teaspoon salt to the pan. Bring to a simmer. 🌶️🍶💧🧂
5️⃣ Transfer everything to a blender. Add 8-10 sprigs cilantro and the juice of 1 lime. Blend well or to your desired consistency. 🌿🍋🔄
6️⃣ Pour the mixture into three 5 oz. bottles or a small Mason jar. Store in the fridge where it will keep for at least a month. 🫙❄️
- Prep Time: 10min
- Cook Time: 20min