Ingredients:

  • 140g Serrano peppers, stems removed
  • 4 cloves (12g) garlic, peeled and smashed
  • 50g white onion, roughly chopped
  • 1/4 cup (60ml) lime juice
  • 1/2 cup (120ml) apple cider vinegar
  • 1 tsp (6g) sea salt
  • 1 tsp (5g) organic sugar
  • 1/2 cup (120ml) water
  • 1 tsp honey (optional, to balance heat)

Instructions:

  1. Combine the chopped serrano peppers, smashed garlic, and onion in the saucepan over medium heat. Stir for 3-4 minutes until the onion becomes translucent and the peppers smell pungent. Pour in the apple cider vinegar, water, salt, and sugar. Bring to a gentle simmer for 8-10 minutes until the peppers are soft and the liquid has reduced slightly.
  2. Transfer the hot mixture into a blender. While the liquid is still warm, add the fresh lime juice. Start the blender on low and gradually increase to high, processing for 60-90 seconds until the sauce is a vibrant, uniform green and looks velvety.
  3. Taste for seasoning. If the heat is too aggressive, add an extra teaspoon of honey. For a professional consistency, pass the sauce through a fine-mesh strainer to remove any remaining pepper skin or seed fragments. Pour into sterilized glass bottles.