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Ingredients1 d 21 m servings < 1 cals
Original recipe yields 100 servings (1 1/2 cups)
- 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.
- 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.
- 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.
Per Serving: < 1 calories; 0 g fat; 0.1 g carbohydrates; 0 g protein; 0 mg cholesterol; 86 mg sodium. Full nutrition
ReviewsRead all reviews 2
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 ...