Roasted Red Jalapeño Hot Sauce

Ingredients

1/2 pound red jalapeño peppers (about 5-6) seeded and cut in half (wear gloves)
1 small onion, peeled and chopped
2 cloves garlic, chopped
1/2 cup water
2 tablespoons red wine vinegar
1 teaspoon lime juice
salt and pepper to taste

Directions

Preheat oven to 425˚F.

Add the jalapeños, onion, and garlic to a roasting pan.

Roast in a preheated oven until the vegetables are soft, about 30 minutes. Stir half way through so the vegetables cook evenly. Remove the pan from the oven and let it cool for 5-10 minutes.

Add the vegetables to a food processor or blender. Add the red wine vinegar, lime juice, water, and a dash of salt and pepper. Puree until smooth.

Transfer the hot sauce to a glass bottle or canning jar. Store in the refrigerator for up to 4 weeks or freeze for longer storage. Makes about one cup.