I don’t know about you, but I find spicy sauce highly addictive and I get a little obsessed with it, going through phases where I pour it on everything.
Because I have trouble finding sauces that have totally clean ingredients (or, if I do, they are wildly expensive), I usually just make my own. It is very, very easy!
This time, I used a mixture of jalapeño and serrano peppers, but feel free to use any fresh spicy peppers. Some are spicier than others, so take personal preferences into consideration when deciding what to use.
Jalapeño and serrano peppers are a good source of iron, magnesium, niacin, phosphorus and riboflavin and an excellent source of fiber, vitamins A, C, B6, E and K, thiamin, and folate. One single jalapeño can provide more than 100mg of Vitamin C!
Jalapeños are much milder than serranos, which is why I like the combination of both – it’s hard to taste the complexity of the peppers when there is too much heat, so toning it down a bit works for me.
Look for peppers that have a firm and bright green skin, and avoid those that have wrinkled skin with black mold spots.
Making this sauce is so easy. Add all the ingredients to the food processor, process until smooth and voilà!
I usually make a big batch of the sauce, because not only do we go through a lot of it, but our friends also love it, so I end up giving a lot of it away. I also usually freeze a couple of jars so I always have some handy when I need it.
The sauce will keep for a couple of weeks in the refrigerator. Just keep adding olive oil to the top so it stays fresh longer.
Love and health!
Jalapeño and Serrano Pepper Sauce
Servings: makes about 3 cups
1 lb spicy peppers of choice (I used a mixture of jalapeño and serrano)
5 garlic cloves
1 cup olive oil, plus extra for storage
juice of 2 lemons
2 tsp sea salt, or to taste
Add all the ingredients to a food processor. Process on high until smooth.
Transfer to mason jars. Add olive oil to the top to help preserve the sauce better. As you use it, keep adding olive oil to the top.
Store the sauce in the refrigerator and allow to come to room temperature before use.
The sauce can also be frozen for later use.