Ingredients

• 15-20 jalapeños
• 1 sweet red or green pepper
• 1 onion
• 2 cloves garlic
• Olive oil
• Salt and pepper
• 1/2 cup white wine vinegar
• 2 tsp sugar

Instructions

• Cut off jalapeño stems and slice in half lengthwise. Place into a large bowl.
• Julienne the onion and sweet pepper and add them to the bowl.
• Toss with salt and pepper and enough olive oil to coat the vegetables.
• Broil under high heat until both sides are blistered and slightly blackened.
• In a heavy saucepan, sautee under medium-low heat for several minutes.
• Mince garlic and add to saucepan. Cook for another few minutes.
• Increase heat to medium-high and add vinegar. Cook for several minutes until vinegar is reduced and harsh vinegary smell has dissipated.
• Add sugar and enough water to cover the vegetables and stir to combine. Bring to boil and reduce to simmer.
• Simmer for another 10 minutes or so, until vegetables are very soft. Turn off heat.
• Puree in a blender until very smooth. Store in a tightly sealed jar in the fridge - lasts for 3-4 weeks.

Start with fresh jalapeños

Broil peppers and onions, then transfer into a skillet

Simmer until vegetables are very soft

Pureed sauce in a bowl