Hands-On Time
15 Mins
Total Time
1 Hour
Yield
Makes 6 1/3-cup gifts
Paul Sirisalee

How to Make It

Step 1

In a blender, puree the jalapeños, bell pepper, vinegar, water, sugar, and 1 teaspoon salt until smooth.

Step 2

Heat the canola oil in a large saucepan. Add the pepper mixture and cornstarch.

Step 3

Simmer, whisking, until thickened, 2 to 3 minutes. Strain; let cool. Refrigerate for up to 1 month.

Chef's Notes

 

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Ratings & Reviews

/5
Reviews
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