Thank you, Chef Bobby Flay! At least, I THINK this recipe is his. I can’t seem to find my source, but I believe I found it credited to him. At any rate, this is a delicious green sauce, not too hot, perfect on breakfast egg burritos! This recipe makes a lot, so I bottle it up and store the unopened bottles in the refrigerator. It’s good for months, — IF it will last that long!
ingredients
- 6 Tbl canola oil
- 1 small yellow onion, coarsely chopped
- 10 jalapeños, stemmed (seed if you wish), and coarsely chopped
- 1 clove garlic, coarsely chopped
- 2 cups rice vinegar
- 1 cup water
- 2 tsp kosher salt
- 1-1/2 Tbl honey
- 1/4 cup cilantro leaves
instructions
Heat 2 Tbl of the oil in a medium saucepan over medium heat. Add the onion and jalapeños and cook until soft. Add the garlic and cook for 30 seconds.
Add the vinegar and water and bring to a simmer. Cover the pot and let cook for 10 minutes.
Transfer the mixture to a blender, add the remaining oil, salt, honey, and cilantro, and blend until very smooth, about 2-3 minutes.
Yield: about 4-3/4 cups.