Chris Rochelle, CHOW’s resident capsaicin addict, is just too busy to seed 24 serrano chiles, so he tosses them in the blender whole for this hot sauce. He adds cider vinegar and lime juice for freshness, and garlic and onion powder for savoriness. Use this sauce to top braised meats like pulled pork.
Game plan: The hot sauce is ready to be served right away, but the flavors will meld and the heat from the chiles will mellow after 2 or 3 days. Refrigerate in a container with a tightfitting lid for up to 2 weeks.
This recipe was featured as part of our photo gallery of 6 Face-Melting Hot Sauce Recipes.
This right here was a stroke of genius on a lazy afternoon when my husband urged me to whip up a quick...