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Matt Taylor-Gross / Food Styling by Barrett Washburne
In this hot sauce, the brightness of green apple and the clean, mineral snap of celery hooks itself around the mild, grassy spike of jalapeño. Because this sauce offers a cool, easy heat — as opposed to a punishing heat — it can also double as dipping sauce.
Ingredients
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1 tablespoon extra-virgin olive oil
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3 celery stalks, rough chopped
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2 teaspoons kosher salt, divided
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5 garlic cloves, chopped
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1 medium, skin-on Granny Smith apple, seeded, rough-chopped
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1/2 cup water, plus more as needed
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1/4 cup rice vinegar
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1/2 cup sliced green onion
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1 large jalapeño, seeds removed, rough chopped (about 3 tablespoons)
Directions
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Heat olive oil, celery and 1 teaspoon of the salt in a small skillet over medium heat. Saute until celery releases some of its juices, about 2 minutes.
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Add sautéed celery, garlic, remaining teaspoon of salt, apple, water, vinegar, green onion, and jalapeño. Puree until smooth, about 2 minutes. If sauce is too thick, add more water, 1 tablespoon at a time, to reach the desired consistency. Store in a sanitized airtight jar in refrigerator up to 1 week.