Ingredients
- Jalapeno peppers, stemmed and roughly chopped: 1/2 cup
- Serrano peppers, stemmed and roughly chopped: 1/4 cup
- White vinegar: 1/4 cup
- Water: 2 tablespoons
- Garlic clove, minced: 1 clove
- Kosher salt: 1/2 teaspoon
- Lime juice: 1 tablespoon
Instructions
- Step 1: Combine the jalapenos, serranos, garlic, vinegar, water and salt in a small saucepan.
- Step 2: Bring the mixture to a simmer over medium heat, then reduce the heat to low and cook for 15 minutes, or until the peppers are softened.
- Step 3: Remove the saucepan from the heat and let the mixture cool slightly for about 5 minutes.
- Step 4: Carefully transfer the pepper mixture to a blender or food processor. Add the lime juice.
- Step 5: Blend until completely smooth, adding a little more water if needed to reach your desired consistency.
- Step 6: Transfer the hot sauce to a clean, sterilized jar and store in the refrigerator for up to 2 weeks.
Notes
- Refrigerate your hot sauce promptly in a sterilized jar to maintain its vibrant flavor and prevent spoilage for up to 2 weeks.
- If the sauce thickens in the fridge, add a tiny splash of water and stir well to restore its perfect pour.
- Drizzle this fiery elixir over tacos, eggs, or grilled chicken for a serious kick of fresh pepper flavor.
- For a deeper, smoky flavor, lightly char the jalapenos and serranos under the broiler before simmering!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American