Recipe by Smoky Okie
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
Directions See How It's Made
- 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.