This hot but flavorful hot sauce was made due to the large harvest of serrano peppers from my garden.

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Recipe Summary

prep:
15 mins
cook:
6 mins
additional:
1 day
total:
1 day
Servings:
100
Yield:
1 1/2 cups
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Ingredients

100
Original recipe yields 100 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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(R)), you can use the soup setting to emulsify and cook the sauce.

Nutrition Facts

0 calories; proteing; carbohydrates 0.1g; fatg; cholesterolmg; sodium 86.4mg 4% DV. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/02/2017
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 was a forward heat that didn't linger. This one's a keeper. Read More
(6)
13 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/02/2017
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 was a forward heat that didn't linger. This one's a keeper. Read More
(6)
Rating: 5 stars
05/20/2020
I do this but I substitute 4 serranos for 2-3 jalapeños. It evens it out for my friends who need a slightly milder sauce! I also use a touch less vinegar than 1 1/2 cups when I do this. Awesome sauce and so easy. Thanks! Read More
(2)
Rating: 4 stars
01/06/2017
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 anything wrong with that but I just didn't realize that at first and thought I'd mention for those making it next. I plan on saving an empty shaker bottle and keeping this in my fridge at all times. Read More
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Rating: 5 stars
11/04/2019
My husband loves it! Read More
Rating: 5 stars
09/27/2020
Love it! I replaced the sea salt with fish sauce Read More
Rating: 5 stars
06/05/2019
Serranos were on sale at my favorite local grocery store so I bought a pound and had some leftover and thought why not give this recipe a try. Hell yes! Glad I did amazing taste great balance of heat & flavour Read More
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Rating: 5 stars
10/28/2019
I used the food processor to pulverize about 10 lbs of Serrano peppers garlic sea salt and vinegar per the recipe. I place the boiled slurry in sealed quart jars for 2 days in the frig. I strained the slurry using a fine mesh strainer into a 3 quart sauce pan (nice consistency thick liquid) and funneled into pepper sauce jars. Flavor is hot but not volcanic. Love it Read More
Rating: 4 stars
09/14/2019
I made this with my homegrown serranos i used half green and half red. I also added 2 dried jalapeno from my garden last year. Turned out great just enough to make your forehead damp. Next time i make this i will only use a cup of vinegar to start with though a little thin for my likeing but still very tastey. Read More
Rating: 5 stars
11/21/2018
This is a great use of the flavourful Serrano pepper! Read More