Serrano-chili Sauce – Hot Sauce

Serrano-chili sauce
  • 1 cup white vinegar
  • 1 tsp kosher or coarse salt
  • ¼ tsp granulated sugar
  • 2 serrano chilies, seeded and chopped, about ¼ cup
  • 1 cup packed grated carrots, about 1 to 2 carrots
  1. Combine vinegar with 1 tbsp water, salt and sugar in a wide, shallow saucepan. Set over high. When it comes to a boil, add chilies and carrots. Reduce heat to medium and gently boil, partially covered, until carrot is tender, 4 min. Remove from heat.
  2. Pour carrot mixture into a blender. Cover lid with a kitchen towel and purée for at least 2 min. Scrape hot sauce into a jar. Let cool, then cover with lid and refrigerate up to 1 month. Shake before serving.


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