Prep 30 mins
Cook 0 mins
This is a medium hot "Table Sauce". It can be served as a "sprinkle on" for everything from enchiladas to scrambled eggs. It makes a welcome addition to a pot of chili. It should not be considered as a dipping sauce unless you've got a fair hot tooth. We like to use serranos because of the heat to flavor ratio. Jalapenos may be used, but they won't yield quite the quality of flavor. It yields a hot, pungent, sweet south of the border flavor that can easily be addictive.
- 4 lbs red serrano peppers
- 1 cup white balsamic vinegar
- 1 cup cider vinegar
- 3⁄4 cup water
- 1⁄4 cup fresh lime juice
- 4 tablespoons white sugar
- 2 tablespoons ground cumin
- 1 tablespoon salt
- 6 large garlic cloves
- Stem serranos, and puree along with garlic in blender until smooth adding water if necessary to maintain puree.
- Press puree through a sieve to remove seed particles.
- Combine 40 oz. serrano puree with all other ingredients in bowl.
- Work in batches back through blender, and strain again.
- Bottle in sprinkle top bottles and refrigerate.
Horrible recipe. Just take a moment, and look at the ingredients. Four pounds of serranos.
Oh yum! This is HOT yes but the flavor is superb! The balsamic is ideal here and the aroma and flavor really marries well with the lime and cumin. I made a quarter of a batch and it came out perfectly. I did not have sprinkle top bottles so I put this in some old baby food jars which worked fine. This sounds as though it is time consuming but really came together very fast and easy. Straining was quick as well. I did not have white balsamic so I used regular and it seemed fine. The color may be a touch darker but was very pretty. I sent some of this to one of dh's friends who supplied the peppers from his garden. They loved it too! Fiery and fantastic Smokey! Thanks!