Ingredients:

• 1 lb. serrano peppers
• 7 habanero peppers
• 1 1/2 c. white vinegar
• 2 tbsp kosher salt

Directions (or at least what I did):

Cut the stems off of the peppers. Throw everything in a food processor and process it. Pot. Boil. Simmer 10 minutes. Enjoy. Makes about three cups.

Like the last one, this turned out a little more like a salsa than a sauce. I AM NOT COMPLAINING ABOUT THIS BECAUSE IT WORKED WELL ON CHIPS. But I think next time I need to process it longer (maybe hit it with the immersion blender?), cook it longer or maybe both. We shall see.

This had about the same heat as the mango habanero from the other week. (Heat comparable to ~20k Scoville sauces I’ve had in the past.) The test kitchen recommends smoking some pork, pulling it and then covering it in this for sliders. That’s on the docket for tonight.