• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cooking With Friends Club

food . . . friendship . . . inspiration

  • Home
  • Kitchen Chronicles
  • Recipes
  • Reviews
  • Bookshelf
  • Vintage
  • Press
  • Contact
You are here: Home / Recipes / Sedona Serrano Chili Sauce

Sedona Serrano Chili Sauce

April 27, 2016 by Alison Leave a Comment

IMG_3750

Sedona Serrano Chili Sauce
Print Recipe
Caution! This sauce is quite hot and only for those who can stand the heat! This fragrant chili sauce is made by roasting Serrano Chili peppers, jalapeño peppers and garlic. It gets blended and then sits for a week in the refrigerator to maximize it's pungency.
Servings Prep Time
6 containers 20 minutes
Cook Time Passive Time
30 minutes 1 week
Servings Prep Time
6 containers 20 minutes
Cook Time Passive Time
30 minutes 1 week
Sedona Serrano Chili Sauce
Print Recipe
Caution! This sauce is quite hot and only for those who can stand the heat! This fragrant chili sauce is made by roasting Serrano Chili peppers, jalapeño peppers and garlic. It gets blended and then sits for a week in the refrigerator to maximize it's pungency.
Servings Prep Time
6 containers 20 minutes
Cook Time Passive Time
30 minutes 1 week
Servings Prep Time
6 containers 20 minutes
Cook Time Passive Time
30 minutes 1 week
Ingredients
  • 1 lb Serrano chilis Washed, stems removed
  • 1 lb jalapeno peppers Washed, stems removed
  • 6 cloves garlic peeled and mashed
  • 1 cup red wine vinegar
  • 1 cup water
  • 2 tsp salt sea salt
  • 1 tbsp Grapeseed oil
Servings: containers
Instructions
  1. Pre-heat the oven to 400 degrees.
  2. Toss the prepared Serrano chilis, Jalapeno peppers and garlic with olive oil. Removing the stems is very important so that they do not explode during cooking.
  3. Distribute the chiles on two baking sheets.
  4. Bake in the oven for approximately 40 minutes, shaking the pan a few times to get an even roasting.
  5. You will want the peppers to look slightly charred when finished.
  6. Place in a food processor fitted with a steel blade (or blender such as a Vitamix) and add the water, vinegar and 2 teaspoons salt. Pulse until it begins to resemble a smooth consistency but retains a bit of a chunky texture.
  7. Store in a containers in the refrigerator for a week. You can begin using it as a condiment before but it may still have a vinegar taste to it. Once a week has passed, transfer to containers and store in freezer and defrost until ready to eat!

Filed Under: Uncategorized Tagged With: chiles, condiment, hot sauce, jalapeño peppers, salsa, Serrano chili

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

CommentLuv badgeShow more posts

Primary Sidebar

About Alison J. Bermack

It all began when I was a child cooking with my dad, the kitchen a magnet for cooking and camaraderie, a refuge from adolescence. I spent countless hours chopping, sautéing and simmering my way through childhood. And now, with three kids of my own, I’m still chopping, but this time through their childhood and often with friends.

Read more…

Social Media

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Newsletter

Click here to learn more about my E-Newsletters and to access my E-Newsletter archive.

Content Archives

Categories

How To

Go to our tips and advice for Cooking With Friends.

Downloadables

Free recipe cards, food storage labels and shopping lists you can print and use!

Sites We Love

We love these sites. Link back to us to be considered.

About Food
  • Cooking With Anne
  • Delicious Days
  • Farmgirl Fare
  • Figs Olives Wine
  • Food 52
  • King Arthur Flour
  • Megnut
  • Michael Rulman
  • No Takeout
  • Orangette
  • Serious Eats
  • Steamy Kitchen
Everything Else
  • No Kid Hungry

Footer

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

All content and recipes are the property of Cooking with Friends, LLC. Copyright © 2008-2019.

© Copyright 2008-2021 Cooking With Friends · All Rights Reserved ·