8-12 fresh cayenne peppers, stems removed
Approx. 2 cups fresh serrano peppers, stems removed
4 large garlic cloves, peeled and stem ends cut off
1 teaspoon salt
1 1/3 cup Honey Ginger Balsamic Vinegar
2/3 cup A Premium White Balsamic Vinegar
Place the peppers, garlic, salt and vinegars in a medium pot with a lid. Bring to a boil, then reduce heat and simmer, covered for 20 minutes.
Carefully pour contents into a blender (or use an immersion blender), set the pot aside, and puree until smooth (about 2 minutes). Strain through a fine mesh strainer to remove any remaining seeds. Pour sauce back into pot and bring to a boil. Turn off the heat and allow sauce to cool before pouring into containers to refrigerate.
1) You can keep the chili paste after straining out the sauce and freeze it in cubes in an ice cube tray. It's great added to sauces and pot roast.
2) Keep sauce refrigerated. It will keep for at least 6 months. Shake or stir well before using.
3) You can use any combination of peppers like jalapenos instead of serranos and even add a couple of hot cherry peppers. You can also increase the amount of cayenne if you’d like a spicier hot sauce.