1 lb ripe (red) jalapenos, stemmed and seeded
1 cup white vinegar
1 cup cider vinegar
2 medium-large garlic cloves
1 Tbsp salt
Combine all ingredients in the blender and blend at increasing speed until completely pureed. I have a pretty high powered blender and I found that after the pureeing process the hot sauce was pretty foamy from all the air that had been whipped into it. Just let it sit, stirring occasionally, until the foam settles. Store in sealed container (s) in the fridge or freezer. I used pint jars, putting 3 in the freezer for later and one in the fridge for now.
|Foamy hot sauce after blending|
Makes about 1 quart.