assignmentPREPARATION
Give the jalapeños a good rinse and de-stem them, making sure to wash your hands. (Recommend rubbing hands with olive oil and salt while washing.)
Sauté ½ roughly chopped onion and 2 whole, peeled garlic cloves in a glug of oil over medium heat.
Once the onion is browning, add 1 tsp. Mexican oregano, some freshly cracked black pepper and ¼ tsp. cumin (optional). Briefly cook until fragrant in a non-reactive pan (not cast iron).
Add the de-stemmed jalapeños, ¾ C white vinegar, ½ C water and ½ tsp. salt. Bring to a simmer.
Add everything to a blender. Add 8–10 sprigs cilantro and lime juice. Blend well or to your desired consistency. Leave a bit chunky or blend until smooth.
Add mixture to bottles with opening large enough to pour. This sauce should be refrigerated; it thickens when cold.