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Jalapeño-Serrano Hot Sauce
>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.
