Recipe Details
Ingredients
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14serrano chile peppers, stemmed
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6clovesgarlic, smashed
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1 ½tablespoonskosher salt
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1 ½cupsdistilled white vinegar
Cooking Directions
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Place serrano peppers, garlic, and salt in a food processor; pulse until finely chopped. With the motor running, slowly pour the vinegar through the feed tube; process until sauce is smooth, about 5 minutes.
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Pour sauce into a saucepan; bring to a boil and cook for 1 minute. Pour sauce into a clean jar and store in the refrigerator for at least 1 day.
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Strain sauce through a fine-mesh strainer; store in the refrigerator.
Cook’s Note
If you have a high-powered blender (such as Vitamix), you can use the soup setting to emulsify and cook the sauce.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe100 | |
| Calories0 | |
| % Daily Value * | |
| Sodium 86mg |
4% |
| Total Carbohydrate 0g |
0% |
| Vitamin C 0mg |
0% |
| Calcium 0mg |
0% |
| Potassium 1mg |
0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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