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Jalapeno Hot Sauce

6 tablespoons canola oil
1 small yellow onion, coarsely chopped
10 jalapenos, stemmed, seeded and coarsely chopped
1 clove garlic, coarsely chopped
2 cups rice vinegar
1 cup water
2 teaspoons kosher salt
1 ½ tablespoons honey
¼ cup cilantro leaves

Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the onions and jalapeno and cook until soft. Add the garlic and cook for 30 seconds. Add the vinegar and water and bring to a simmer; cover the pot and let cook for 10 minutes. Transfer the mixture to a blender, add the remaining oil, salt, honey and cilantro and blend until very smooth, about 2-3 minutes. Transfer to a container with a lid and refrigerate after using. 


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