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Serrano Hot Sauce

Jon Rachiele

"This hot but flavorful hot sauce was made due to the large harvest of serrano peppers from my garden."
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1 d 21 m servings < 1 cals
Original recipe yields 100 servings (1 1/2 cups)

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  • Prep

  • Cook

  • Ready In

  1. Place serrano peppers, garlic, and salt in a food processor; pulse until finely chopped. With the motor running, slowly pour the vinegar through the feed tube; process until sauce is smooth, about 5 minutes.
  2. Pour sauce into a saucepan; bring to a boil and cook for 1 minute. Pour sauce into a clean jar and store in the refrigerator for at least 1 day.
  3. Strain sauce through a fine-mesh strainer; store in the refrigerator.


  • Cook's Note:
  • If you have a high-powered blender (such as Vitamix®), you can use the soup setting to emulsify and cook the sauce.

Nutrition Facts

Per Serving: < 1 calories; 0 g fat; 0.1 g carbohydrates; 0 g protein; 0 mg cholesterol; 86 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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New family favorite! It is a Tabasco style hot sauce, not a chili salsa. I used rice vinegar because it is mild and allows the serrano flavor to shine through. The heat was not overwhelming and ...

It didn't dawn on me until after I was done making the recipe that basically all you are doing here is flavoring the vinegar and making your own green pepper sauce such as Tobasco. There isn't ...