Yield: 4 to 5 half pints
Ingredients
1 pound jalapeño peppers
2 heads garlic
2 1/2 cups distilled white vinegar
1 tablespoon kosher or sea salt
2 tablespoons sugar
Directions
Prepare the jalapeños. Wearing latex
or rubber gloves, cut off the stems of the jalapeños. Split the jalapeños open,
carve out the ribs and scrape out the seeds. Discard the ribs and seeds. (Some
or all of the seeds can be retained and added to the sauce if you want to
increase the heat level.) Cut the flesh of the jalapeños roughly into chunks.
Peel and crush the garlic. Break apart the cloves from each head of garlic. Peel the cloves of garlic. Crush each clove by pressing it under the side of a chef's knife or cleaver.
Begin the infusion. Add the vinegar, salt and sugar to a non-reactive container. Whisk to combine until the salt and sugar are dissolved. Add the jalapeños and garlic. Cover and refrigerate overnight.
Cook the sauce. Strain the jalapeños and garlic from the vinegar. Add the vinegar to a medium saucepan and bring to a boil. Boil until reduced by about half. Add the jalapeños and garlic, bring back to the boil, and then reduce heat and simmer until the jalapeños and garlic are completely soft, about 10 minutes.
Blend the sauce. Carefully pour the entire mixture into a blender. Put on the lid and blend, starting at a slow speed to break down the solids, and increasing to a high speed until completely blended to a smooth consistency.
Fill and close the jars. . Use a ladle to pour the sauce into the jars through a canning funnel, leaving 1/2 inch headspace at the top.
Seal the jars. Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 10 minutes.
Refrigerate after opening.
Peel and crush the garlic. Break apart the cloves from each head of garlic. Peel the cloves of garlic. Crush each clove by pressing it under the side of a chef's knife or cleaver.
Begin the infusion. Add the vinegar, salt and sugar to a non-reactive container. Whisk to combine until the salt and sugar are dissolved. Add the jalapeños and garlic. Cover and refrigerate overnight.
Cook the sauce. Strain the jalapeños and garlic from the vinegar. Add the vinegar to a medium saucepan and bring to a boil. Boil until reduced by about half. Add the jalapeños and garlic, bring back to the boil, and then reduce heat and simmer until the jalapeños and garlic are completely soft, about 10 minutes.
Blend the sauce. Carefully pour the entire mixture into a blender. Put on the lid and blend, starting at a slow speed to break down the solids, and increasing to a high speed until completely blended to a smooth consistency.
Fill and close the jars. . Use a ladle to pour the sauce into the jars through a canning funnel, leaving 1/2 inch headspace at the top.
Seal the jars. Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 10 minutes.
Refrigerate after opening.
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