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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.  


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