Guatemalan Hot Sauce

• 4 tablespoons pickled Chili Pequin or Bird Peppers, stems removed
• 4 Celery Stalks, chopped
• 1 medium White Onion, chopped
• 1 handful Cilantro Leaves
• 1 handful Parsley Leaves
• 1 tablespoon Sea Salt
• 2 tablespoons Olive Oil
• 4 tablespoons Red Wine Vinegar
• 6 Garlic Cloves
• 3 Limes, juiced
• Pepper, to taste

1. Place all ingredients in the blender. Fill the blender half way up with water and emulsify ingredients until smooth.
2. Notes rnrnMake sure that you use the same amount of Parsley and Cilantro. Don't use the stems only the leaves.rnrnYou can always add more Garlic and Pepper to make it spicier. I made the recipe white girl mild.rnrnMake sure only to use fresh garlic.rnrnIf the sauce is too thin just add more celery.rnrnYou can buy jarred Chili Pequin in Latin Markets. These tiny peppers are insanely spicy so use sparingly.rnrnThe Vinegar is important to add because it preserves the sauce so that it will last for one month in the refrigerator.

pickled chili pequin, celery, white onion, handful cilantro, parsley, salt, olive oil, red wine vinegar, garlic, pepper

Taken from food52.com/recipes/41634-guatemalan-hot-sauce (may not work)