1. Place the jalepeno (s) in a food processor or blender. 2. Purée the jalepeno. 3. Slowly incorporate the corn oil, while continuing to chop the jalepeno, creating an emulsification. 4. *NOTES:I use a mini food chopper with a small cup on the lid, and there are small holes in the lid/cup bottom that allow liquid to drizzle into the mixing bowl. 5. Because of the varying size of jalepeños, the desired thickness of your sauce and the ability of you and your guests to withstand the heat, combined with the slow speed at which you should be adding the corn oil, the quantity of oil needed will vary slightly. 6. If you are incorporating your oil correctly, it is impossible to add too much. 7. ALSO, the orriginal recipe called for boiling the jalepeños before puréeing them, to soften the edge of the jalepeños. 8. This recipe can easily be doubled or tripled or quadroupled, etc. ---------------------------------------------------------------------------
Nutrition
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