Ingredients:

  • 6-8 medium-sized jalapeños (about 300g), halved and seeds removed
  • 1 tablespoon olive oil (15ml)
  • 1 small onion, roughly chopped
  • 3 cloves garlic, minced
  • 1 cup apple cider vinegar (240ml)
  • 1 teaspoon smoked paprika (5g)
  • 1 teaspoon sea salt (5g)
  • 1 teaspoon sugar (4g) (optional)
  • ½ teaspoon black pepper (2g)
  • Fresh cilantro, chopped (optional for garnishing)
  • Lime wedges (optional for garnishing)

Instructions:

  1. Preheat the oven to 425°F (220°C). Halve the jalapeños and remove seeds. Arrange them on a baking sheet, cut side down.
  2. Drizzle with olive oil and roast in the oven for 15-20 minutes until skins are charred. Remove from oven and allow to cool for 10 minutes.
  3. In a medium saucepan, sauté chopped onion and minced garlic over medium heat until onions are translucent (about 5 minutes).
  4. In a food processor, combine roasted jalapeños, sautéed onions and garlic, apple cider vinegar, smoked paprika, salt, sugar, and black pepper. Blend until smooth.
  5. Taste the sauce and adjust seasoning if necessary. Add more salt or sugar if desired.
  6. Transfer to a jar or airtight container and refrigerate. The sauce will develop more flavor over time.