Sauce/Chili Garlic
| A: | 230g red jalapeno peppers, seeded and chopped |
| 1/3C vinegar | |
| 12c garlic | |
| 1t salt | |
| 1t sugar | |
| B: | 1T cornstarch |
| 1T water | |
| 1. | Combine (A) and process, pulsing blender or food processor until chunks are small. |
| 2. | Place in pot, heat just below simmer. Add (B) and stir to thicken. Cook a few minutes longer. Store in fridge, or can under pressure 5 minutes. |
Servings: 75