Jalapeño Salsa

The other day one of my friends was at my place when we came home from a night out and had munchies. I know that you can't feed Mogwai after midnight but anyways we had a snack and this salsa before going to bed.

Ingredients:
- onion
- vinegar
- jalapeño peppers

Dice the onion and peppers, put them in a bowl, blend it down you will get a green paste under which I mix some vinegar for taste and better preservation.

Lizano Style Sauce

Ingredients:
- onion
- carrot
- tomato
- habanero/jalapeño (depending on how hot you like it)
- cilantro
- lime
- vinegar
- ground coriander
- chili powder
- garlic powder
- brown sugar
- stock cube
- water

I had this sauce over my rice for the first time when I was in Costa Rica. I made sushi before so I know vinegar and rice work very well together.

I did not put any amounts in the ingredients list since it it up to you to experiment and find the right balance you like so there is no 'wrong' just you trying to make it better.

I heat the water, dissolve my stock cube and add the (diced) onion, (diced) carrot, (diced) tomato, habaneros and cilantro. Let it simmer until the carrot is soft enough a baby can bite through it.

Dash 2 spoons of vinegar in the pot. Add 2 tablespoons of salt. Add cumin, ground coriander, chili powder, garlic powder, lime juice and brown sugar for the taste. You have to find the balance for your taste.

Cook it on a low heat for 10 to 20 minutes. I blend it down and if the consistency of the sauce is not thick enough you can add some cold water with thickening agent dissolved in it and put some heat underneath your pot.

According to the person that gave me the recipe it keeps up to two weeks but usually I am out by then because it works really well.