My Green Lizard Sauce

 Layne's Green Lizard Sauce

Ingredients 

• About a dozen (depending on size) Green Jalapeños seeded and chopped
• 4-6 cloves of garlic (peeled)
• 1 cup apple cider vinegar
• 1 cup filtered water
• 3 Tbsp Sugar
• 1 Tbsp salt
• 1/4 tsp xanthan gum powder

Instructions:

Day 1

• Cut up and remove seeds from peppers.
• Place the peppers and the garlic cloves in a 1 quart glass jar. They should be tightly packed
• Place the vinegar, water, sugar, and salt in a bowl and stir until it is dissolved
• Pour the liquid into the quart jar until it covers the peppers and garlic. Add additional water if needed to cover the peppers
• Place a lid on the jar and let it sit in the refrigerator for 2-6 weeks.

Several Weeks Later

• Pour the contents of the jar through a fine strainer.
• Pick out the peppers and garlic, leaving the seeds in the strainer. Save the strained liquid.
• Place the following in a high speed blender
• Peppers and garlic
• 1/4 cup fresh lime juice
• 2 cups of the strained liquid.
• Up to one cup water
• Blend at high speed until the liquid is very smooth. (It will have a lot of air in it.)
• Add water if you would like a thinner sauce . 
• Place the liquid in a sauce pan and slowing bring it to a low boil stirring often to remove the air.
• Reduce heat, cover, and simmer for 20 minutes stirring occasionally.
• Sprinkle 1/4 tsp of xanthan gum powder in the sauce and whisk vigorously until the sauce thickens slightly. (This will help prevent the sauce from separating in the bottles) 
• Let the sauce cool then pour it into glass containers 
• Refrigerate at least 2 days before using.

Keep refrigerated and shake well before using.

Note, this is a very mild sauce.  Add a few Serrano peppers if you want to take it up a notch.