- 15 medium jalapenos, roughly chopped
- 5 serrano chiles, roughly chopped
- 3 cloves garlic, smashed
- 2 tablespoons kosher salt
- 2 cups distilled white vinegar
Place jalapenos, serrano chiles, garlic, and salt in the workbowl of a food processor. Pulse until finely chopped. With the motor running, slowly add in vinegar through the feed tube. Process until smooth.
Transfer chile mixture in a medium saucepan and bring to a boil over medium heat. Boil for 1 minute, remove from heat and allow to cool to room temperature. Pour mixture in a glass jar with a tight fitting lid and let stand in a cool, dark place for 3 days.
Pour sauce through a fine mesh strainer into a medium bowl, pressing on solids to extract as much liquid as possible. Pour into a clean glass jar, discarding drained solids, and store for up to 6 months in the refrigerator.