Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore
Yields: 2 cups

INGREDIENTS

• 1½ pounds (680 grams) fresh red jalapeño peppers, or your favorite hot peppers, stemmed, seeded, and roughly chopped*
• 9 garlic cloves, peeled and smashed
• 1 teaspoon (5 ml) sea salt
• ⅓ cup (78 ml) rice vinegar
• 3 tablespoons (45 ml) simple syrup

*Tip: Wear protective gloves while chopping peppers; they can burn your unprotected skin.

DIRECTIONS

1. Fill and preheat the water oven to 210F/99C.
2. Put the chopped peppers, smashed garlic and sea salt into a food processor and puree.
3. Pour the pepper puree into a zip-closure cooking pouch and seal using the displacement method (Archimedes’ Principle).
4. Submerge the pouch in the water oven and cook for 20 minutes.
5. Remove the pouch from the water and pour into a bowl, stir in the rice vinegar and simple syrup.
6. The sauce can be stored in an air tight container in the refrigerator for up to 2 weeks.