Ingredients:

  • 1/2 lb serrano peppers, stems removed
  • 1/2 cup cucumber, peeled and roughly chopped
  • 1/2 cup carrots, peeled and roughly chopped
  • 1/2 cup apple cider vinegar
  • 1 tbsp sea salt
  • 1 tbsp agave nectar
  • 1/4 cup filtered water

Instructions:

  1. Wash all vegetables thoroughly. Rough-chop the serrano peppers, cucumber, and carrots into uniform pieces.
  2. Combine the peppers, cucumber, carrots, apple cider vinegar, salt, and agave into a high-speed blender. Start on a low setting to break down the solids, then increase to high for 60-90 seconds until the mixture is a smooth puree.
  3. While the blender is running on low, slowly drizzle in the filtered water one tablespoon at a time until the sauce reaches a pourable, velvety consistency.