Fennel, Meyer Lemon, and Serrano Hot Sauce

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Winter produce comes together in this fresh, tart hot sauce.

By
Brigid Ransome Washington
Brigid Ransome Washington

As one of the food media's most respected voices, Brigid Ransome Washington has over two decades of experience as a writer and recipe developer. She regularly contributes to such publications as The New York Times, Bon Appétit, Food & Wine, Epicurious, and Southern Living. Brigid is the author of Coconut. Ginger. Shrimp. Rum.: Caribbean Flavors for Every Season (2017).

Food & Wine's Editorial Guidelines
Updated on August 3, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Seasonal Hot Sauces
Photo:

Matt Taylor-Gross / Food Styling by Barrett Washburne
Active Time:
20 mins
Total Time:
20 mins
Yield:
1 cup sauce

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.

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Ingredients

  • 1 tablespoon extra-virgin olive oil

  • 1 medium fennel bulb, sliced into thirds

  • 2 teaspoons salt, divided

  • 1 small shallot, sliced

  • 2 serrano peppers, seeded, chopped

  • Juice and zest of 1 Meyer lemon

  • 2 garlic cloves

  • 2 teaspoons Dijon mustard

  • 2 tablespoons white wine vinegar

  • 1/4 cup water, plus more as needed

Directions

  1. 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.

  2. 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.

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