Hello,everybody.
-The hotter the better- that could be the principle for the Mexican Sauces.
This is simple, but hot.
Enjoy it.
5 orange habanero peppers, minced (seeds retained)
6 jalapeño peppers, minced (seeds retained)
1 small onion, minced
2 cups white vinegar
2 tablespoons minced garlic
1/4 teaspoon oregano
1/4 teaspoon cumin
1/2 teaspoon mustard powder
Salt and Pepper to taste
Cooking Instructions
Add all ingredients to a blender and process on high until smooth.
Add resulting sauce to a heated saucepan. Bring to a boil and reduce heat.
Simmer 15 minutes. Sprinkle in salt and pepper to taste.
Add to a cleaned jar and refrigerate.
-The hotter the better- that could be the principle for the Mexican Sauces.
This is simple, but hot.
Enjoy it.
5 orange habanero peppers, minced (seeds retained)
6 jalapeño peppers, minced (seeds retained)
1 small onion, minced
2 cups white vinegar
2 tablespoons minced garlic
1/4 teaspoon oregano
1/4 teaspoon cumin
1/2 teaspoon mustard powder
Salt and Pepper to taste
Cooking Instructions
Add all ingredients to a blender and process on high until smooth.
Add resulting sauce to a heated saucepan. Bring to a boil and reduce heat.
Simmer 15 minutes. Sprinkle in salt and pepper to taste.
Add to a cleaned jar and refrigerate.