I've been meaning to pick these beautiful, dark purple jalapeños for a while but it's serendipitous that I didn't because now this hot sauce is flavorful with dissipating heat and a natural sweetness from purple jalapeños that ripened into red.
7 small-medium jalapeños, stemmed
2 scallions, rough chopped, also from the garden
1 huge garlic clove, peeled, from Schaner Farm
1/2 cup vinegar (I used champagne vinegar cuz that's what I had on hand)
juice of 1 small lime, from Good Taste Farm
1 teaspoon sea salt
Combine all ingredients in a blender and puree a few minutes until smooth.
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