Jalapeño Serrano Hot Sauce
Ingredients:
1/2 lb jalapeños and serranos (about 5–7 chiles total), stems removed
1/4 onion, roughly chopped
1 garlic clove, peeled
1/3 cup white vinegar
1/4 cup water
4–5 cilantro sprigs
Juice of 1/2 lime
1/2 teaspoon Mexican oregano
Pinch of cumin (optional)
1/4 teaspoon salt
Freshly cracked black pepper, to taste
Oil, for sautéing
Instructions:
Sauté aromatics:
Heat a glug of oil in a pan over medium heat. Add chopped onion and the whole garlic clove. Cook until the onion begins to brown.
Add spices:
Stir in the Mexican oregano, salt, cumin (if using), and a few cracks of black pepper. Let the spices toast for about a minute.
Add chiles and liquid:
Add the de-stemmed jalapeños and serranos, along with vinegar and water. Stir well and bring the mixture to a simmer.
Blend:
Pour the hot mixture into a blender or food processor. Add cilantro and lime juice. Blend to your preferred texture—chunky or smooth.
Cool and store:
Transfer to a clean 8 oz glass jar or bottle. Let cool, then store in the fridge. It will keep for up to a month.
Notes:
Feel free to adjust the chile ratio based on your heat preference. This sauce is punchy, tangy, and perfect for tacos, eggs, sandwiches, and more. Always handle hot chiles with care—gloves are optional but recommended.
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