via Hot Sauce!
- 1/2 cup olive oil
- 1 medium yellow onion, thinly sliced
- 2 garlic cloves, minced
- 1 medium ripe tomato, peeled, seeded and chopped
- 2 tablespoons red wine vinegar
- 3 fresh serrano chiles, chopped (no serrano on hand, we went with jalapeno. The heat and flavor profile are similar)
- 1 teaspoon minced fresh cilantro
- Heat the oil in a saucepan over medium heat. Add the onion, stirring until it softens. Add the garlic, stir for a minute, then reduce the heat to low and add the tomato and vinegar. Add the chiles, cilantro and salt to taste. Bring sauce to a boil, then remove from the heat.
- When cool, pour into a blender and puree (you can also use an immersion blender if you have one. If you don't have either, I'm not sure what you're going to do. Sorcery is not out of the question)
- Transfer to a bottle. If not consuming right away, store in the refrigerator. If storing for longer periods, store in a cool, dark place (I processed mine for 15 minutes per half pint in a boiling water bath. I'm not sure how it will hold for the long haul. There's not much vinegar in there to get the acid up. If I kill myself with food poisoning, I'll let you know right away. In the meantime, check out the National Center for Home Food Preservation for more information. Anything they say will certainly supersede anything I tell you here. When you're canning, better to be safe than vomiting uncontrollably in front of your horrified family)