Like many chefs, Eli Sussman enjoys making his own hot sauce. This jalapeño-cilantro version can run from mild to spicy depending on how hot the chiles are. Slideshow:  Condiments 

Eli Sussman
November 2014

Gallery

© Christina Holmes

Recipe Summary

total:
12 mins
Yield:
Makes 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, pulse the jalapeños, garlic and lemon juice to mince. With the machine on, slowly drizzle in the olive oil. Add the cilantro in batches and puree until incorporated and the sauce is thick but still pourable. Add the honey and puree until smooth. Season with salt and lemon juice.

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Make Ahead

The hot sauce can be refrigerated for 1 week.

Serve With

Roasted vegetables.

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