"Any green hot sauce lovers out there? If so then this easy Jalapeno Hot Sauce recipe is a good option for your next homemade batch.”

Ingredients

jalapeño peppers: 1lb (approx. 10 jalapenos)

onion: 1/2

garlic: 2 cloves

white vinegar: 3/4 cup

water: 1/2 cup

lime juice: 1

salt: 1/2 tsp

Mexican oregano: 1 tsp

cumin: 1/4 tsp (optional)

cilantro: 8-10 sprigs

black pepper: freshly cracked

Instructions

Give the jalapenos a good rinse and de-stem them. Be sure to wash your hands after handling them. More info on handling hot chiles.
Saute a roughly chopped 1/2 onion and 2 whole, peeled garlic cloves in a glug of oil over medium heat.
Once the onion is browning you can add 1 teaspoon Mexican oregano, some freshly cracked black pepper, and 1/4 teaspoon cumin (optional). Briefly cook until fragrant and then add: the de-stemmed jalapenos, 3/4 cup white vinegar, 1/2 cup water, and 1/2 teaspoon salt. Bring to a simmer and then add everything to a blender.
Add 8-10 sprigs cilantro and the juice of 1 lime to the blender. Combine well or to your desired consistency. I usually leave it a bit chunky but you can always blend it thinner.
Add mixture to three 5 oz. bottles or a small Mason jar. Store in the fridge where it will keep for at least a month.
Notes
It's best to use a non-reactive pan for this recipe -- I've mistakenly used my cast iron pan in the past and the acidity will eat away some of the pan's seasoning.

Recipe was originally posted on Mexican Please