Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20                    jalapenos (about 2 1/2 c.) -- stemmed & cut
                        crosswise in 1/8 " slices
  3             cloves  garlic -- sliced
     1/2           cup  onion -- thinly sliced
     3/4      teaspoon  Salt
  1           teaspoon  vegetable oil
  2               cups  water
  1                cup  distilled white vinegar

Preparation:

Combine jalapenos, garlic, onions, salt and oil in a nonreactive saucepan over high heat. Sauté for 3 minutes. Add the water and continue to cook, stirring often, for about 20 minutes. Remove from the heat and allow to steep until mixture come to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the processor running, pour the vinegar through the feed tube in a steady stream. Pour into a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age for at least 2 weeks before using. Can be stored in the refrigerator up to 6 months.

Nutritional Information:

84 Calories (kcal); 5g Total Fat; (48% calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 1617mg Sodium