Serrano Hot Sauce

Serves: 3
Makes: 3 cups
Hands-on time: 10 minutes
Total time: 30 minutes (plus 8 hours to chill)

INGREDIENTS:

• 1 small yellow onion, chopped
• 1 small carrot, peeled and chopped
• 1 medium mango, peeled, pitted and chopped
• 12 medium Serrano chile peppers, stem removed and chopped (note: remove seeds for a milder sauce)
• 1 cup apple cider vinegar
• 2 tbsp raw honey
• 1 1/2 tsp sea salt

INSTRUCTIONS:

1. In a medium saucepan, add onion, carrot, mango, peppers, vinegar and 1 cup water. Bring to a boil on medium-high heat. Reduce heat to medium and simmer for 20 minutes in a well ventilated area.
2. Transfer mixture to a blender. Remove plug from lid of blender and cover with a folded kitchen towel. (TIP: Follow this procedure when blending any hot liquid to prevent an explosion from steam and heat.) Purée mixture until almost smooth. Transfer to a sealable container and stir in honey and salt. Cover loosely and refrigerate overnight.

Nutrients per serving (1/2 tsp hot sauce): Calories: 12, Total Fat: 0 g, Sat. Fat: 0 g, Carbs: 2 g, Fiber: 0 g, Sugars: 2 g, Protein: 0 g, Sodium: 81 mg, Cholesterol: 0 mg

Nutritional Bonus: Capsaicin, the substance responsible for a Serrano’s spiciness, is also the main source of health benefits in peppers. It is a vasodilator, which causes blood vessels to widen. This enhances circulation and increases body temperature, which raises metabolism.

FREEZE AWAY:
This sauce may be frozen in batches and thawed in the fridge as needed. Will last, covered and refrigerated, for up to 2 weeks and frozen for up to 5 months.