Makes 6 1/3-cup gifts
red jalapeños, halved
red bell pepper, quartered
distilled white wine vinegar
- In a blender, puree the jalapeños, bell pepper, vinegar, water, sugar, and 1 teaspoon salt until smooth.
- Heat the canola oil in a large saucepan. Add the pepper mixture and cornstarch.
- Simmer, whisking, until thickened, 2 to 3 minutes. Strain; let cool. Refrigerate for up to 1 month.