This is a spicy jalapeno hot sauce, but not nearly as hot as a habanero sauce. You can kick up the spiciness by using serrano peppers instead of jalapenos. You can also make it less hot by removing the seeds and pith from the inside of the peppers. Goes great on mexican food, eggs, or whatever else you want to kick up a bit.

Ingredients

• 6 jalapeños med to large Stems cut off
• 3 Seranno  peppers stems cut off
• 1/2 onion sliced
• 6 cloves of garlic minced
• 5 sprigs of cilantro
• 1 tsp salt
• 1/4 tsp cornstarch
• 1/8 cup of white vinegar
• 1/4 cup of water
• 1 tsp cumin
• 1 tsp canola

Directions

Take the jalapenos and blacken the skins. You can do this by holding them over a gas burner with a pair of tongs, use a culinary torch, or put then under an oven broiler.

The torch is the easiest. Now slice them and add them to a frying pan with the oil, the onion, and the garlic. Fry them on high heat till there is some brown color on the onion, but do not burn the garlic. Add the fried mixture to a food processor along with cilantro, vinegar, water and salt and grind to a paste. Pour the paste into a strainer over a bowl and press out all the liquid from the paste into the bowl.  Pour this back into the frying pan and add 1/4 teaspoon of cornstarch mixed with 1 teaspoon of water, stir,  and bring to a boil. Boil for about 2-3 mins and let cool. Pour the sauce into a jar and your hot sauce is ready. It will be hottest the first day but will mellow in the fridge. It will keep in the fridge for at least a month or two. (Makes 4 – 6 oz).