Ingredients1 d 21 m servings < 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.
- 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 0.1 0 0 86 Full nutrition
ReviewsRead all reviews 6
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 ...
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 ...
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...