Ingredients:

• 1 teaspoon vegetable oil
• 20 fresh jalapeno peppers, sliced
• 3 cloves garlic, minced
• 1/2 cup minced onion
• 3/4 teaspoon salt
• 2 cups water
• 1 cup distilled white vinegar

Directions:

1. In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.
2. Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.
3. Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.

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