Makes ½ cup

Adapted from Omnivore’s Cookbook

• 4 ounces green jalapeno peppers, quartered

• 1 head garlic (about 8-9 cloves)

• ½ teaspoon salt

• ½ teaspoon sugar

• 2½ tablespoons white vinegar

• ½ tablespoon water (plus ½ teaspoon water for cornstarch slurry)

• ½ teaspoon cornstarch

1. In a blender or food processor, combine the peppers, garlic, salt, sugar, and white vinegar. Blend briefly until chunky. Remove ¼ of the mixture and add it to a small pot. Briefly set aside.

2. Continue blending the mixture until it’s become liquified. Using a small strainer placed over the pot with the chunky mixture, add the liquified mixture to the strainer. Using a spatula, continually spread the mixture around the strainer allowing for any remaining liquid to drop to the pot below.

3. In a small bowl, add the cornstarch and ½ teaspoon water. Mix well to make a slurry.

4. Heat the pot over medium heat. This will go relatively quickly, so be alert, and add the cornstarch slurry before it starts the boil. Mix the slurry to incorporate it into the sauce.

5. Bring the mixture to a boil. Once boiling, remove the pot from the heat and allow the sauce to completely cool.

6. Enjoy!