Eärgon Salsa
Eärgon salsa is an easy-to-make, low sodium hot sauce that nicely complements fresh vegetables like broccoli, carrots, and celery. Easy variations using hotter peppers such as seranos and habaneros are given below.
- Time
- 5 minutes
- Servings
- 4
Ingredients
- 4 fresh jalapeño peppers
- 4 tablespoons distilled white vinegar
- 4 tablespoons minced garlic
- 1 can (12 ounces) unsalted tomato paste
Method
- Slice peppers crosswise to form small rings, and put in a small container.
- Add garlic, vinegar, and tomato paste.
- Stir and serve.
Notes
- 4 seranno peppers can be substituted for the 4 jalapeños for a spicier sauce.
- To try the habanero version, use 2 finely-chopped habanero peppers and increase tomato paste from 12 oz to 18 oz. Be careful.
- This recipe is easy to customize. Some options include adding spinach, cilantro, black pepper, and chopped onions.
- The peppers, vinegar, and garlic can be combined beforehand and stored in an airtight container in the fridge for several days.
- Can be easily stored in a closed container in refrigerator for a week or ten days.
Warnings
- Be very careful not to touch your eyes, nose, or mouth after chopping or handling the chili peppers—the pain can be intense. Wash your hands thoroughly after handling.