Green hot sauce

May 20, 2009

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Makes about 1 cup or enough to serve 4

5 tablespoons olive oil
3 jalapeno peppers, cored, seeded, and cut into 1/2-inch pieces
1 clove garlic, coarsely chopped
1 small onion, coarsely chopped
1/2 medium carrot, coarsely chopped
1/4 teaspoon salt, or to taste
1/4 teaspoon ground white pepper
1/4 cup water
1 tablespoon cider vinegar
1. In a saucepan over low heat, heat 1 tablespoon of the olive oil. Add the chili peppers, garlic, onion, carrot, salt, and white pepper. Cook, stirring occasionally, for 12 minutes or until the onion and carrot soften.

2. Add the water and cook, stirring constantly, until the liquid evaporates from the pan.

3. Transfer the chili pepper mixture to a blender. Add the vinegar. Work the mixture until it is coarsely chopped. With the motor running, slowly add the remaining 4 tablespoons olive oil until the mixture forms a smooth puree.

4. Transfer to a bowl, taste for seasoning, and add more salt, if you like. Leave to cool. Adapted from La Pupusa Guanaca


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