Carrot cake cupcakes that are really delicious and moist. These are a big hit with my kids!
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Additional Time: | 1 day |
| Total Time: | 1 day 20 mins |
| Servings: | 100 |
| Yield: | 1 1/2 cups |
Ingredients
- 14 serrano chile peppers, stemmed
- 6 cloves garlic, smashed
- 1 ½ tablespoons kosher salt
- 1 ½ cups distilled white vinegar
Instructions
- 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.
- 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.
- Strain sauce through a fine-mesh strainer; store in the refrigerator.
- If you have a high-powered blender (such as Vitamix), you can use the soup setting to emulsify and cook the sauce.
Reviews
Great recipe, as suggested I added less salt. And because I love garlic, I added more garlic. Delicious.
I made this and loved it! I also spread the leftover pulp on a cookie sheet and put it in my oven on low heat until it was dried out — it makes a great seasoning!
Basic recipe ok except for salt portion. 1 tsp salt is enoutg. The 1.5 tbs of salt called for.in recipe turns serano hot sauce in to a salt bomb and is waste of peppers and effort. Also, Apple cider vinegar diluted with water a bit is much better flavor for sauce.
Love it! I replaced the sea salt with fish sauce
I do this but I substitute 4 serranos for 2-3 jalapeños. It evens it out for my friends who need a slightly milder sauce! I also use a touch less vinegar than 1 1/2 cups when I do this. Awesome sauce and so easy. Thanks!
My husband loves it!
I used the food processor to pulverize about 10 lbs of Serrano peppers, garlic, sea salt and vinegar per the recipe. I place the boiled ‘slurry’ in sealed quart jars for 2 days in the frig. I strained the slurry using a fine mesh strainer into a 3 quart sauce pan (nice consistency, thick liquid) and funneled into pepper sauce jars. Flavor is hot but not volcanic. Love it
I made this with my homegrown serranos i used half green and half red. I also added 2 dried jalapeno from my garden last year. Turned out great just enough to make your forehead damp. Next time i make this i will only use a cup of vinegar to start with though, a little thin for my likeing but still very tastey.
amazing! but be warned: a little bit goes a long way
This is a great use of the flavourful Serrano pepper!
New family favorite! It is a Tabasco style hot sauce, not a chili salsa. I used rice vinegar because it is mild and allows the serrano flavor to shine through. The heat was not overwhelming and was a forward heat that didn’t linger. This one’s a keeper.
It didn’t dawn on me until after I was done making the recipe that basically all you are doing here is flavoring the vinegar and making your own green pepper sauce such as Tobasco. There isn’t anything wrong with that but I just didn’t realize that at first and thought I’d mention for those making it next. I plan on saving an empty shaker bottle and keeping this in my fridge at all times.