Ingredients

• 8 ounces Red Jalapeno Peppers, seeded and chopped
• 1-2 cups Distilled Vinegar
• 1/2 teaspoon Kosher Salt (or to taste)
• Ground Cumin to taste
• Ground Chili Powder to taste
• Stevia (Truvia or Splenda) to taste

Directions

1. Simmer the chopped peppers in vinegar until softened (your taste is your guide here- more vinegar will make a thinner sauce and taste more vinegary, less vinegar will make a thicker sauce with less vinegar flavor) and sauté garlic and onion until softened, then combine. Flavor to taste with ground cumin and chili powder.
2. Blend until completely smooth in a blender and strain well. Adjust the flavor and texture with remaining vinegar and water. Refrigerate until needed.

Note: This keeps well for up to a month if kept refrigerated. Add additional flavors of other peppers, herbs and spices if desired. Also, for a more spicy hot sauce add the seeds and the complete peppers to the recipe at the beginning of the preparation. Experiment with your favorite spicy chili peppers!

Prep time 10 min; cooking time 15 min.

Nutrition

Serves: 1 teaspoon per serving
Total Calories per serving: .5 (or ½ )
Total Carbohydrates per serving: .12 (or 1/8th)
Condiment: Kosher Salt