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 |
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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.
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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
- Pre-heat the oven to 400 degrees.
- 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.
- Distribute the chiles on two baking sheets.
- Bake in the oven for approximately 40 minutes, shaking the pan a few times to get an even roasting.
- You will want the peppers to look slightly charred when finished.
- 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.
- 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!
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