Ingredients:

  • 170g Serrano peppers, stems removed
  • 20g Garlic, peeled
  • 75g White onion, roughly chopped
  • 1 tbsp Neutral oil
  • 120ml Distilled white vinegar
  • 30ml Fresh lime juice
  • 6g Sea salt
  • 3g Sugar

Instructions:

  1. Heat oil in a cast iron skillet over medium-high heat.
  2. Add the serrano peppers, garlic cloves, and onion chunks to the skillet.
  3. Sauté for 5-7 minutes, tossing occasionally, until the pepper skins are blistered and the onion edges are translucent and browned.
  4. Remove from heat and let cool for 2 minutes.
  5. Transfer the charred vegetables into a high-speed blender.
  6. Add the distilled white vinegar, lime juice, salt, and sugar.
  7. Blend on high for 60-90 seconds until the sauce is completely smooth and uniform in color.
  8. Pour the blended mixture into a small saucepan.
  9. Bring to a gentle simmer over medium heat for 5 minutes to marry the flavors and thicken the consistency.
  10. Remove from heat and allow to cool before transferring to sterilized glass bottles.