Ingredients
100
100 servings
- •14 serrano chile peppers, stemmed
- •6 cloves garlic, smashed
- •1.5 tablespoons kosher salt
- •1.5 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.
Nutritional Facts
Per 100 servings
- Calories: 0
- Carbohydrate: 0g
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