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| What You Need: |
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4-ounce can pickled jalapeno chilies
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| How To Cook: |
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1. Drain the jalapeno chilies in a sieve set over a bowl, reserving all the brine. With a small sharp knife, cut off the stems. Slit the chilies lengthwise in half, scrape out the seeds with the point of the knife and chop the chilies into small pieces.
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2. Place the chilies in the jar of an electric blender, pour in the reserved brine and blend at high speed for 30 seconds. Turn off the machine, scrape down the sides of the jar with a rubber spatula and blend again until the sauce is a smooth puree.
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3. Jalapeno chili sauce may be served as an accompaniment to any kind of taco, enchilada or tostada.Caution your guests to use the sauce sparingly - jalapenosare one of the fieriest varieties of chilies.
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| Serving Size: about ˝ cup |
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