- 1 pound red jalapenos, stemmed and roughly chopped
- 8 medium cloves of garlic, peeled
- 3/4 cup water
- 1/3 cup white vinegar
- 2 tablespoons palm sugar
- 2 teaspoons Kosher salt
Place jalapenos, garlic, water, vinegar, sugar, and salt in the jar of a blender and puree until very smooth.
Transfer mixture to a mesh strainer set atop of a medium saucepan. Strain mixture into saucepan, using a rubber spatula to push trough as much pulp as possible, only seeded and larger pieces of chilies should remain in strainer.
Bring mixture to a boil, reduce heat, and simmer until sauce slightly thickens, about 5 minutes. Let cool to room temperature, transfer to an airtight container and store in refrigerator for up to 6 months.