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  • Total Time:
  • Prep Time: 0 min
  • Cook Time: 20 min

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Ingredients

For 20 Servings

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Directions

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  • 1 1. In a medium sauce, combine oil, jalapeno peppers, garlic, cumin, onion and salt.
  • 2 2. Cook 4 - 5 minutes over high heat.
  • 3 3. Add water, reduce heat to a simmer and cook 20 minutes, stirring often.
  • 4 4. Remove from heat and allow to cool to room temperature.
  • 5 5. Transfer to a food processor, add the cilantro and puree until smooth.
  • 6 6. If it seems a bit thick to you add some water or beer.
  • 7 7. Pour into a sterilized jar with a tight lid.
  • 8 Never had it last very long but reckon it will stay fresh about 3 months in the refrigerator! This is hot but should not cause encendido rojo rulacho, maybe.

Directions

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1. 1. In a medium sauce, combine oil, jalapeno peppers, garlic, cumin, onion and salt.
2. 2. Cook 4 - 5 minutes over high heat.
3. 3. Add water, reduce heat to a simmer and cook 20 minutes, stirring often.
4. 4. Remove from heat and allow to cool to room temperature.
5. 5. Transfer to a food processor, add the cilantro and puree until smooth.
6. 6. If it seems a bit thick to you add some water or beer.
7. 7. Pour into a sterilized jar with a tight lid.
8. Never had it last very long but reckon it will stay fresh about 3 months in the refrigerator! This is hot but should not cause encendido rojo rulacho, maybe.
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