In a saucepan over high heat, combine oil, jalapenos, garlic, onion and salt. Fry for 4 minutes. Add the water and cook for 20 mins, stirring often.
Remove from heat and allow mixture to cool to room temperature.
Transfer the mixture to thermomix, add vinegar, and puree until smooth.
Pour into sterilised jar with tight lid. Will keep for 6 months in fridge.
Chuck em all in. Yeast first, salt last, to kep them separated.
Combine at speed 4 then knead for 2 minutes.