Eärgon Salsa
Photo: Haus, Public domain
Eärgon salsa is a five-minute hot sauce built from fresh jalapeño rings, raw garlic and tomato paste. It uses unsalted paste, so the sauce stays low in sodium while the vinegar and garlic supply the sharpness. Nothing is cooked, which keeps the peppers crisp and the heat direct. Spoon it over raw broccoli, carrots or celery, or swap in serranos or habaneros when you want it hotter.
Instructions
Slice the jalapeños crosswise into small rings and put them in a small container.
Add the minced garlic, the vinegar and the tomato paste to the peppers.
Stir until the paste is evenly mixed through and the pepper rings are coated, then serve.
To make it ahead, combine just the peppers, vinegar and garlic and keep them in an airtight container in the fridge for several days, then stir in the tomato paste when you are ready to serve. The finished salsa keeps in a closed container in the refrigerator for a week to ten days.
Make it personal.
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