30 jalapenos, stemmed/seeded & then sliced (about 1 1/4 pounds)
1 Teaspoon salt
1 Tablespoon olive oil
1 Cup water
1 Cup lemon juice
1 Teaspoon salt
1 Tablespoon olive oil
1 Cup water
1 Cup lemon juice
Combine the jalapenos, salt & olive oil in a nonreactive saucepan over high heat. Saute for 3 minutes.
Add the water & allow to simmer for about 20 minutes (stirring often). Remove from the heat & allow to steep until the mixture comes to room temperature.
In a food processor (I use my stick blender), puree the mixture until smooth. Then add the lemon juice & blend it some more to thoroughly combine.
Pour into a sterilized pint jars, secure with an airtight lids. Keep them refrigerated.
Let them age for at least 2 weeks before using.
Enjoy!!!
