Makes ½ cups

Adapted from Omnivore’s Cookbook

• 2-3 jalapenos (green or red), pickled and sliced (about 4-5 tablespoons)

• 2 cloves garlic

• ½ teaspoon salt

• ½ teaspoon sugar

• 1 tablespoon water, plus more for slurry

• 3 tablespoons white vinegar

• ½ teaspoon cornstarch

1. Add the jalapenos, garlic, salt, sugar, water, and white vinegar to a food processor. Blend for about 30 seconds. You want there to still be small chunks of jalapenos and garlic, so don’t blend until smooth.

2. Using a strainer, strain the mixture into a small saucepan. Use a spoon to press as much of liquid out of the mixture that remains in the strainer. Add 2-3 tablespoons of the mixture that remained in the strainer to the saucepan and throw the rest away.

3. Heat the stove to medium heat and let the sauce in come to a boil. Simultaneouly, in a small bowl, mix the cornstarch and 1 tablespoon of water and whisk into a slurry.

4. Once the sauce is boiling, add the slurry and stir the sauce continuously for a 1-2 minutes. If you want a thicker sauce, make another cornstarch slurry and whisk it into the sauce.

5. Once the sauce is to your liking, remove the saucepan from the heat and let it cool.

6. Enjoy!