Spice up your garden harvest with this vibrant Thai Thai-style jalapeno Sauce! Bursting with the bold flavours of fresh jalapenos, garlic, and onions, this sauce adds a delicious kick to any meal. Perfect for drizzling over grilled meats, tacos, or even as a dip, it’s the ideal way to preserve the heat and zest of your jalapenos. With its balance of sweetness, heat, and tang, this homemade sauce brings a burst of flavour to your kitchen all year round. Make the most of your jalapeno harvest and enjoy the heat.
This chutney has a nice little bite and is quite sweet and not too hot.
Instructions
- Heat 2 teaspoons oil, 30 fresh jalapeno peppers (sliced and seeded), 6 cloves of garlic, 1 cup minced onions and 1½ teaspoons of salt and sauté for five minutes.
- Add ½ cup of sugar and 4 cups of water to the mixture and cook for 20 minutes, stirring often.
- Leave to cool.
- When cooled whizz in a food processor until smooth.
- Add 2 cups of vinegar and bring to the boil.
- Once hot put into sterilised bottles. This will last for six months in the fridge.
