Preparation

• Bring a cast iron skillet to medium high heat. Add the olive oil and char the serrano peppers, garlic, and onion for about 5-10 minutes, turning the ingredients occasionally to blacken evenly.
• Once charred, transfer the peppers, garlic, and onion to a saucepan. Add 1 cup of water and bring to a boil. Reduce the heat and simmer lightly for 10-15 minutes, until peppers and onions are softened.
• Add the chopped ginger, tomatillo, and sugar to the saucepan. Continue to simmer for an additional 10-15 minutes until the ginger is tender. Most of the liquid should be evaporated.
• Remove the saucepan from heat and let the mixture cool slightly. Then, transfer the mixture to a high-powered blender. Add 1 cup of white vinegar, salt, lime juice, and smoked paprika.
• Blend the mixture until smooth. If the sauce is too thick, you can add a bit more white vinegar to reach your desired consistency.
• Taste the hot sauce and adjust the seasoning as needed, adding more salt, sugar, or lime juice to balance the flavors.
• Once satisfied with the taste and consistency, strain the hot sauce through a fine mesh sieve to remove any solids. This step is optional, but I recommend it for a more splashy sauce.
• Transfer the strained hot sauce into sterilized bottles or jars. Allow it to cool completely before sealing tightly.
• Store the hot sauce in the refrigerator for up to 6 months.