Ingredients:

15 fresh jalapeno peppers, stems removed
1/2 cup chopped onion
4 cloves garlic, minced
1 cup white vinegar
1 teaspoon salt
1/2 teaspoon cumin
1/2 cup water
1 tablespoon honey (optional, for sweetness)
Juice of 1 lime

Directions:
Add the jalapeno peppers, onion, and garlic to a pot over medium heat. Pour in the water and vinegar.
Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, or until the peppers soften.
Remove the pot from the heat and let it cool slightly. Transfer the mixture to a blender or food processor.
Add the salt, cumin, honey (if using), and lime juice to the blender.
Blend until smooth. If the sauce is too thick, add a bit more water until it reaches your desired consistency.
Taste and adjust for salt and lime juice as needed.
Strain the sauce if you prefer a smoother texture, or leave it chunky for more texture.
Pour the sauce into sterilized bottles and refrigerate. It will last for several weeks in the fridge.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 10 kcal per serving | Servings: 20 servings (1 tablespoon each)