Time to expand your hot sauce horizons with a sensational spoonful of serranos. Roasting the chiles adds a charred flavor to the sauce, bringing a smoky Cajun element to your creations.
20 large fresh Serrano peppers
2 cloves garlic, peeled
1/2 cup white vinegar
salt, to taste
Preheat the broiler.
While wearing gloves, carefully slice the peppers in half. Remove the stems and scrape out the seeds.
Place the peppers cut side down on a broiler pan. Broil 5-inches from the heat for 5 minutes or until the skin blisters.
Remove the peppers from the oven and place in a paper bag. Let sit for 10 minutes or until cool enough to handle. When cool, rub the skins from the peppers. Discard the skins.
Place the peppers in the bowl of a food processor. Add the garlic and pulse process for 10 seconds. With the food processor running, slowly add the vinegar through the feed tube. Process until it is the desired consistency.
Season the hot sauce with salt as desired. Store the hot sauce in a covered container in the refrigerator for up to 1 month.
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