Pulse the garlic and peppers in the blender or food processor until you have small pieces – think the size of those red pepper flakes you’d shake onto pizza. You don’t want to turn it on and run it, because then you’ll end up with a smooth hot sauce, and that’s not what we’re going for. If you have a small blender, you can do this in batches, and stir it all together at the end.
Transfer the hot sauce to a small bowl, and stir in the salt and vinegar. Transfer to a glass jar with a lid, like a mason jar.
Store in the refrigerator until you’re ready to use. It will keep for about two weeks in the fridge.
This recipe makes about a pint of hot sauce, and I'm estimating a 1 tablespoon serving size.
Prep Time 10minutes
Total Time 10minutes
Course Sauces and Dressings
Shredded serrano hot sauce from Glue & Glitter, https://www.glueandglitter.com/shredded-serrano-hot-sauce-recipe-2/