Ingredients
Method
- Start by halving the onion and peeling it, then cut it into quarters. Remove the stems from the jalapeños, and crush the garlic cloves with the back of a knife, cutting them in half.
- Heat a cast iron skillet over medium-high heat and add just enough olive oil to coat the pan. Toss in the jalapeños, onion, garlic, and optional serrano pepper. Stir frequently to ensure even browning, which takes about 4-5 minutes.
- Once the vegetables are nicely charred, move them to a medium or large pot. Add 1 cup of water and bring to a boil. Reduce the heat to a simmer and cook for about 5 minutes until the vegetables soften.
- Transfer the softened vegetables to a blender. Add cumin, salt, sugar (if using), vinegar, and roughly chopped cilantro. Blend until smooth. Adjust the consistency by adding water if needed.
- Pour the sauce into a clean, sealable container. Let it cool before refrigerating. This sauce can be used immediately but develops a richer flavor after a day or two in the fridge.
Video
Notes
To store jalapeño chili sauce, transfer it to a sterilized, airtight container, such as a glass jar or woozy bottle, and keep it in the refrigerator. The sauce can last up to two weeks if properly sealed and refrigerated. Always check for signs of spoilage, like mold or off smells, before use.