At the farmer's market on Saturday I came across a couple big bags of Hungarian wax and serrano peppers. It immediately occurred to me that I needed to make a chile sauce with them. And so I did.
6 Hungarian wax peppers 30 serrano peppers 1/4 large onion 2 cloves garlic 1-1.5 cups oil 1 tbsp red wine vinegarI roasted the peppers and onion, but that's optional according to your tastes. I also removed the stems and seeds to keep that pithy taste out. Then came the easy part, tossing it all into a blender and hitting puree. The oil amount I had to adjust to get the right consistency. I debated at length about whether to push it through a seive or not, but in the end decided to so that I could be certain it would flow easily out of my squirt bottle. It tasted fine both ways. Perhaps a super-powered blender would have made it a moot point. The one change I would probably make for next time (oh yes, there will be a next time) would be to add in some more sweet peppers, maybe a half dozen roasted poblanos. I did enjoy the heat, but I'd prefer to get a stronger chile flavor at the same time.