Salsa De Serrano Rojo (Red Serrano Sauce)

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.

• Ready In: 30 mins
• Serves: 100

Ingredients

• 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

1. Stem serranos, and puree along with garlic in blender until smooth adding water if necessary to maintain puree.
2. Press puree through a sieve to remove seed particles.
3. Combine 40 oz. serrano puree with all other ingredients in bowl.
4. Work in batches back through blender, and strain again.
5. Bottle in sprinkle top bottles and refrigerate.