Serve it with our Boston Butt, Parker House Rolls, and Pickles recipe.
Ingredients 4
20 jalapeño peppers, fresh, halved lengthways, seeds and stems removed
375 ml apple cider vinegar
1 tbsp salt
4 garlic cloves, roughly chopped
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Method 4
Add all the ingredients (, , and ) to a saucepan and bring to the boil over a high heat.
Reduce the heat to low and gently simmer for 10–15 minutes, or until the jalapeños are tender.
Transfer to a food processor or blender and blend until smooth. Season to taste.
Transfer to an airtight container until ready to use.
Meatsmith's tips
This will keep in the fridge for up to 6 months.
