Ingredients
- 10 red jalapeno chiles
- 10 red serrano chiles
- 1 habanero chile (optional)
- 2 1/2 cups white vinegar
- 1 teaspoon kosher salt
- 4 cloves garlic
- 1/2 medium red onion (chopped)
Preparation
Step 1
Roasted Pepper Hot Sauce: on a hot grill, roast all the chiles until blackened, turning as the skin blisters, 8 to 10 minutes. Carefully remove them from the grill and put them into a paper bag or container and cover for 20 minutes. Peel off the skin, then stem and seed the chiles. Put the chiles in a medium stockpot and add the vinegar, salt, garlic and onion. Bring to a boil, then decrease the heat to simmer for 20 minutes. Turn off the heat and let sit until cool. Pour the contents of the stockpot into a blender or food processor and puree for 2 to 3 minutes, until very smooth. Pour through a fine-mesh strainer placed over a pot. Press lightly to release as much of the juices as possible. Pour the liquid into a bottle, which should keep in the fridge for up to 1 month.