Raw Shallot and Serrano Hot Sauce


Raw Shallot and Serrano Hot Sauce

Raw Serrano and Shallot Hot Sauce


  • 1/3 cup Serrano peppers, stemmed and cut into big pieces
  • 1 medium shallot
  • 1-2 tablespoons brown sugar
  • apple cider vinegar


1. Put all of the ingredients into your blender, adding the vinegar last. You want the vinegar to cover the veggies about 2/3 of the way.

2. Blend until there are no chunks left, use a funnel to transfer into a bottle with a pour top – I used an old salad dressing bottle, as you can probably tell in the photo at the top – and put a label with a date on it. Your hot sauce should last 3-4 weeks in the fridge.

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