Ingredients
- Jalapeno Peppers, stemmed and roughly chopped: 1/2 cup
- Serrano Peppers, stemmed and roughly chopped: 1/4 cup
- White Vinegar: 1/4 cup
- Garlic cloves, minced: 2 cloves
- Water: 2 tablespoons
- Kosher Salt: 1/2 teaspoon
- Lime Juice: 1 tablespoon
- Xanthan Gum: 1/8 teaspoon (optional, for thickening)
Instructions
- Step 1: Combine the jalapenos, serranos, vinegar, garlic, 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: Carefully transfer the hot pepper mixture to a blender or food processor. Add the lime juice and blend until completely smooth.
- Step 4: If desired, sprinkle in the xanthan gum (for thickening) and blend again for a few seconds until incorporated.
- Step 5: Let the hot sauce cool slightly, then transfer it to a small, sterilized jar.
Notes
- Store your tiny jar in the refrigerator; it will keep for several weeks and the flavor will mellow slightly over time.
- A dash of this hot sauce elevates simple scrambled eggs or a slice of avocado toast.
- For a richer flavor, briefly toast the garlic cloves in a dry pan before mincing and adding them to the sauce.
- If your sauce is too thick after adding xanthan gum, thin it out with a teaspoon of water at a time until you reach your desired consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American