INGREDIENTS
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1 ½ lb / 700 gr jalapeno peppers, stemmed, seeded and roughly chopped
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3 garlic cloves, peeled and smashed
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⅓ cup / 80 ml white wine vinegar
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3 tablespoons tomato paste
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3 tablespoons raw organic honey
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2 tablespoons fish sauce (I used Red Boat)
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1 ½ teaspoon fine grain sea salt