Jesse’s “Margarita Serrano Hot Sauce”

Ingredients

• 1 pound serrano peppers
• 3 tablespoons sea salt
• 1 quart unchlorinated water
• 3 cloves garlic minced
• 3 ounces white wine vinegar
• 1.5 ounces reposado tequila
• Juice from 1 lime

Instructions

1. First, ferment the serrano peppers. Process your fresh peppers in a food processor. If you don’t have a processor, use a mortar and pestle or simply finely chop them. Pack them into a jar, leaving at least 1 inch of head space. The peppers may rise a bit when fermenting.
2. Next, mix 1 quart unchlorinated water with 3 tablespoons sea salt. Pour just enough brine over the peppers to cover them, pressing them down a bit as you go. It is important to keep the peppers covered with brine to avoid spoilage. Check this daily.
3. Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Ideal temperatures are between 55-75 degrees F. The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. “Burp” the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting.
4. After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic.
5. Pour the fermented serrano peppers, including brine, into a pot along with garlic, vinegar and tequila. Bring to a quick boil. Reduce heat and simmer for 15 minutes.
6. Cool slightly then add to a food processor with the lime juice. Process until smooth.
7. Strain the mixture to remove the solids. Pour into hot sauce bottles and enjoy.

Notes