This spicy, tangy serrano chile hot sauce is so easy to make and is better than anything you can buy in a bottle!
Happy First Day of Spring you guys!
It’s snowing! And it’s making me crazy!
I’m ready to see daffodils and green grass out my window – enough already with all of this white nonsense. I wanna see leaves on trees, bright green peas and all that steez. Bring it!
While we wait for mother nature to get with the times, I’ve got the perfect recipe to help heat things up. This green chile hot sauce has only 5 ingredients and comes together in a flash. I always have a batch on hand and throw it on just about everything that enters my mouth.
To keep it on the mild side, I remove the seeds from the chiles first. That way I can load tons of it on to whatever I’m eating. But it’s advised to always taste test your chiles first – they can vary quite a bit in heat level, even within the same variety. If they’re not crazy hot, OR if you just like things really super spicy, skip that step altogether and just leave ’em whole. But do be sure to remove the stems first – they won’t blend up so nice.
Watch the video below to see how easy it is to make, then peep the recipe for more detailed instructions.
Makes about 1 pint
- 1 pound serrano or jalapeno chiles
- 2 large cloves garlic, peeled
- 1 tablespoon salt
- 1/4 cup white vinegar
- 1/4 cup water
- Remove the stems and seeds (if desired) from the chiles and transfer to a blender along with the other ingredients. Blend on high until it’s totally smooth. Transfer the mixture to a sauce pan and cook, stirring constantly, over medium heat until the color changes to a deeper, duller green; about 2 minutes. Remove from heat, allow to cool and transfer to an air tight container. Store in the refrigerator for up to one month.
- Check the heat of your chiles by cutting one open and tasting a small piece. If they are very hot it’s recommended you remove the seeds and ribs. If the heat is on the more mild side, leave them whole.