Homemade "Wrecked Junction" Hot Sauce

Homemade "Wrecked Junction" Hot Sauce or Spicy Green Tomato-Serrano Hot Sauce

I have never ventured into making my own homemade hot sauces... yet. But, I'm so glad I decided to give it a go because this stuff is kick-ya-in-tha-face delicious. Getting kicked in the face is obviously a positive thing here, even though you wouldn't normally think so. This hot sauce gets your stomach wrecked because of its extra-spicy component of serrano peppers. No worries though, it is all mellowed out through the work of some nifty green tomatoes, shallots, and honey. I personally liked that this hot sauce had some "body" to it after it was pureed in the food processor. But, if you want to go for the "classic" hot sauce texture, you could easily pass it through a strainer or a cheesecloth. It's really up to you! We served this spicy companion with some super devilish chicken fried chicken skins, but I'm tellin' ya, it is AMAZING with some southern fried chicken or even as a dip with some tortilla chips. I'm lovin' how versatile this recipe is and will use it over + over in the future!! Enjoy :)

For the Hot Sauce:

½lb Firm Green Tomatoes, Cut into Slices (this was about 3 large tomatoes for me)

4 Large Shallots, Cut into Slices

½lb Fresh Serranos

Extra Virgin Olive Oil

Salt & Pepper, To Taste

2 Large Cloves of Fresh Garlic, Minced

1C Cider Vinegar + 1C White Vinegar

1C Honey (or to taste)

1 Lime, Zested

1T Fresh Cilantro, Minced

Directions:

1. Roasting the Vegetables: Preheat the oven to broil or 500 degrees. Line a baking sheet with a silpat and spread the slices of green tomatoes and shallots evenly on the pan. Drizzle them with olive oil and sprinkle with salt& pepper. Cook them until they are softened and starting to char slightly, about 7-10 minutes, depending on your oven. Scrape the cooked tomatoes and shallots into a food processor. Next, add on the fresh Serranos and toss them with olive oil, salt, and pepper. Cook the peppers until blackened and charred, about 10-12 minutes. Remove them from the oven and let them cool, and then peel off the skins and place them into the food processor along with the tomatoes and shallots.

2. Making the Hot Sauce: Add the minced garlic into the food processor and pulse until the mixture is pureed, but still has a slightly chunky consistency. Blend or whisk in the vinegars, honey, lime zest, and fresh cilantro. Season to taste with salt, pepper, sugar or honey. Pour into jars and preserve.

3. Serve with chicken fried chicken skins or your favorite fried chicken recipe!