- 1¾ lbs. red jalapeño peppers, stems removed and halved lengthwise
- 3 cloves garlic
- 2 T. garlic powder, plus more as needed
- 2 T. granulated sugar, plus more as needed
- 1 T. kosher salt, plus more as needed
- 1 T. light brown sugar
- ½ cup distilled white vinegar, plus more as needed
- Water, as needed
In the bowl of a food processor, combine the peppers, garlic, garlic powder, granulated sugar, salt and brown sugar. Pulse until a coarse puree forms. Transfer to a glass jar, seal, and store at room temperature for 7 days, stirring daily.
After 1 week, pour the chili mixture into a small saucepan over medium heat. Add the vinegar and bring to a boil. Lower the heat and simmer gently for 5 minutes. Let the mixture cool, then puree in a food processor for 2 to 3 minutes, until a smooth, uniform paste forms. If the mixture is too thick to blend properly, feel free to adjust the consistency with a small amount of water.
Pass the mixture through a fine-mesh strainer. Adjust the seasoning and consistency of the final sauce, adding additional vinegar, water, salt, granulated sugar, or garlic powder to suit your taste. Transfer to a glass jar, seal and store in the refrigerator for up to 6 months.