by Todd Gardiner, Taqueria 27 and Coffee Bar
- 1 lb fresh jalapenos cut into quarters
- 8 oz. Yellow onion cut into large strips
- 2 cloves garlic, slices
- 2T kosher Salt
- 1 T sugar
- 1t. Ground Black Pepper
- 2 Bay leaves
- 1 C white vinegar
- ½ C water
In a medium saucepan, bring water, vinegar, salt, sugar, pepper and bay leaves to a rolling boil. Meanwhile, have peppers, onions and garlic in a stainless mixing bowl. Pour boiling liquid over peppers and allow to steep, on counter top until cooled to room temperature. Pepper mixture can be placed in sealed container and refrigerated or pureed in a blender and used as hot sauce.
