Ingredients:

  • 1 lb serrano peppers, stems removed and roughly chopped
  • 4 cloves garlic, smashed
  • 2 cups filtered water
  • 2 tbsp sea salt
  • 1/2 cup white wine vinegar
  • 1 tbsp lime juice, freshly squeezed
  • 1 shot blanco tequila
  • 1/2 tsp xanthan gum

Instructions:

  1. Roughly chop the serrano peppers to increase surface area. Pack the chopped peppers and smashed garlic into a wide-mouth quart Mason jar, leaving at least 1 inch of headspace at the top.
  2. Dissolve the sea salt into the filtered water until completely clear. Pour this brine over the peppers until they are fully submerged. Place a fermentation weight on top to ensure no peppers float to the surface.
  3. Seal the jar with a lid and store in a cool, dark spot for 7 to 10 days, burping the jar daily to release carbon dioxide.
  4. Strain the fermented peppers, reserving the brine. Transfer the peppers into a blender and add white wine vinegar, lime juice, tequila, and a splash of the reserved brine.
  5. Blend on high until the sauce is velvety. If the sauce is too thick, add more brine one tablespoon at a time. For commercial consistency, blend in the xanthan gum for 30 seconds.
  6. Pour the blended sauce into a small pot. Bring to a quick boil, then reduce heat and simmer for 15 minutes to halt fermentation and mellow the garlic.