Picante sauce is one of the greatest things to ever come out of Mexico. Try this sauce out on chicken or fish, or serve with chips at parties. Great for any occasion!

Ingredients

• 20 jalapeno peppers, sliced
• 3 cloves garlic, minced
• 1 small white onion, minced
• 1 teaspoon olive oil
• 1 teaspoon salt
• 2 cups water
• 1 cup distilled white vinegar

Cooking Directions

1. In a medium sauce, combine oil, jalapeno peppers, garlic, onion and salt.
2. Cook 4 minutes over high heat.
3. Add water and cook 20 minutes, stirring often.
4. Remove from heat and allow to cool to room temperature.
5. Transfer to a food processor and puree until smooth.
6. Slowly add in vinegar while processing.
7. Pour into a sterilized jar with a tight lid.
8. Stays up to 3 months in the refrigerator!

NOTE: Be sure to make this recipe in a well ventilated room. The fumes can be quite strong. Enjoy!