Jalapeño-Serrano Hot Sauce

Ingredients

• 15 medium jalapenos, roughly chopped
• 5 serrano chiles, roughly chopped
• 3 cloves garlic, smashed
• 2 tablespoons kosher salt
• 2 cups distilled white vinegar

Directions

1. Add the jalapenos, serrano chiles, garlic, and salt to the bowl of a food processor, then pulse until the pieces are very fine. Keep the processor going and drizzle the vinegar in through the feed tube, letting it run until the sauce looks smooth.
2. Scrape the chile mixture into a medium saucepan and set it over medium heat until it reaches a boil. Let it bubble for 1 minute, then take the pan off the heat and let everything come down to room temperature.
3. Pour the cooled mixture into a glass jar with a snug lid, and tuck it away in a cool, dark spot for 3 days.
4. Set a fine-mesh strainer over a medium bowl and pour the sauce through it, pushing on the solids so you get as much liquid as you can. Transfer the strained sauce to a clean glass jar, throw away the drained solids, and keep the jar in the refrigerator for up to 6 months.