Tequila Lime Hot Sauce

25 jalape├▒os

10 serranos

1 garlic bulb (about 10-12 cloves)

4 tomatillos

Juice of 5 limes (about 1 cup)

1/2 cup tequila

3/4 cup white vinegar

1 tbsp honey

1 tsp salt

Boil all bottles and utensils to sanitize them before you start cooking.

Remove tops from peppers, and remove papery skin from garlic and tomatillos. Roast the peppers, garlic, and tomatillos at 400┬░ F for 45 minutes, or until slightly blackened. Flip them once about halfway through roasting. Let cool.

Place everything in a blender and pulse until smooth. Pour it into a saucepan and bring to a boil. If you prefer your sauce thinner, add some water to the saucepan until it reaches the desired consistency. You can also strain it through cheesecloth, though you will lose a lot of volume. Once it boils, funnel the sauce into sanitized bottles. Put the caps on and invert them for 5 minutes (this sanitizes the cap).

Makes approx. 5 cups of sauce.

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