Garlic-Jalapeno Sauce Jazz up those burgers, brats and hotdogs with a little heat
1 teaspoon vinegar
1/4 teaspoon salt
8 jalapeno peppers, stemmed but not seeded
6 cloves garlic
1 bunch green onions
1 large tomato (In the off-season, I use canned whole plum tomatoes, about 3 or 4
Combine the vinegar, salt, peppers, garlic, green onions, and tomatoes in a blender and puree until smooth, about 3 minutes. Pour pureed mixture into a pot, and cook over medium heat, stirring occasionally, until thick. It will take 5 or 10 minutes. Allow to cool at room temperature. Transfer to a jar. Store in refrigerator. Makes about 1 cup.
I used Honey Serrano Vinegar that I purchased at a gourmet oil and vinegar store. Red wine vinegar or white wine vinegar would work.
Use habenero peppers rather than jalapeno peppers for fiery heat. Use with caution!
This sauce can be used on anything from burgers and brats to pizza, soup, spaghetti and tacos. It can be used as a condiment, a dip or a marinade. I love to spread it on my veggie wraps for lunch.