![Seasonal Hot Sauces](https://cdn.statically.io/img/www.foodandwine.com/thmb/tr0GR7AspX0EvYf_ru3wl1IRKDQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/A-Hot-Sauce-For-Every-Season-Winter-FT-RECIPE0623-f550a28fdec54f4892847670350a5423.jpg)
Matt Taylor-Gross / Food Styling by Barrett Washburne
Serrano peppers are indigenous to the mountainous regions of Mexico (the name translates to sierra) and their bright, grassy bite melds with the creamy tang of Dijon mustard, the licorice-laced sweetness of fennel and the verve of citrus and white wine vinegar to create a unified hot sauce with some unexpected contrast. This hot sauce has both reach and range and is a welcome finishing touch to rich stews and braises.
Ingredients
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1 tablespoon extra-virgin olive oil
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1 medium fennel bulb, sliced into thirds
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2 teaspoons salt, divided
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1 small shallot, sliced
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2 serrano peppers, seeded, chopped
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Juice and zest of 1 Meyer lemon
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2 garlic cloves
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2 teaspoons Dijon mustard
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2 tablespoons white wine vinegar
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1/4 cup water, plus more as needed
Directions
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Turn on oven broiler and set on High. Drizzle olive oil onto a small rimmed baking sheet pan, and add fennel, shallots and 1 teaspoon salt; toss to combine. Broil vegetables until they are soft and develop a slight color, about 3 minutes. Remove from oven and let cool until just warm.
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Transfer broiled vegetables, serrano pepper, Meyer lemon juice and zest, garlic, Dijon mustard, white wine vinegar, and water in a blender, and puree until smooth, about 2 minutes. If sauce is too thick, add more water, 1 tablespoon at a time, to reach the desired consistency. Store in a sanitized air-tight container in refrigerator up to 1 week.