Sunday, October 10, 2010
1 large bunch cilantro or 2 smaller bunches
1 jalapeno pepper, seeds removed
3 garlic cloves
1 c. white vinegar
1 Tbsp. salt
1-2 Tbsp. sugar, to taste
Chop the cliantro, hot pepper, garlic, and wanuts in a food processor, until very fine. Add vinegar, salt, and sugar to taste. Alternately, combine all ingredients in a blender at once and blend until fine. Makes a watery chutney that tastes best after it sits for a couple of hours. Store in a tightly closed container in the fridge--should last for several weeks.
You can add some lemon or lime juice, but do not substitute it entirely for the vinegar, which gives an important sharp flavor to the sauce. The spiciness can be scaled up or down, depending on the type of peppers used and how many of them you include.