Tiny Jar of Jalapeno Serrano Hot Sauce

Start by giving the Jalapenos and Serranos a good rinse, then cut off the stems and discard them. I usually cut the chiles in half as well. Be sure to use caution when handling hot chiles. I typically just give my hands a good rinse afterwards, but using gloves is a common precaution.

Roughly chop 1/4 onion and cook it in a glug of oil over medium heat along with a whole, peeled garlic clove.

Once the onion is starting to brown, add the spices: 1/2 teaspoon Mexican oregano, pinch of cumin (optional), freshly cracked black pepper, 1/4 teaspoon salt. I usually let the spices have some direct contact with the heat before moving on to the next step, maybe a minute or so, stirring occasionally.

Then add: the Jalapenos and Serranos, 1/3 cup white vinegar, 1/4 cup water. Combine well and bring the mixture up to a simmer over medium heat.

Add everything to a blender or food processor along with 4-5 cilantro sprigs and the juice of 1/2 lime. Combine well. I usually leave it a bit chunky, but you are welcome to blend it thinner. Serve immediately.

I prefer glass jars for storage -- I've used both Mason jars and hot sauce bottles in the past. An 8 oz. Mason jar was the perfect fit for this batch, but feel free to use a pint-sized jar if that's what you have on hand.

Store in the fridge where it will last up to a month.