Ingredients
12 large garlic cloves, peeled
8 red Jalapeno or Serrano peppers, deseeded
2 cups white distilled vinegar
2 cups sugar
1 cups water
2 tablespoons salt
4 tablespoons Clearjel
8 tablespoons water
Instructions
In the blender, puree together all the ingredients, except for the last two.
Transfer the mixture to a saucepan and bring to a boil over medium-high heat. Lower the heat to medium and simmer until the mixture thickens up a bit and the garlic-pepper bits begin to soften, about 3 minutes.
Combine the Clearjel and water to make a slurry. Whisk in the mixture and continue to simmer one more minute. The Clearjel will help the sauce to thicken slightly thereby causing nice suspension of the garlic-pepper bits; otherwise, you get a thin sauce with all the little pieces floating on the surface.
Process 15 min water bath
4 half pints
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