hot sauce

prep time: 5 minutes • cook time: 5 minutes • yield: 4 cups (1 teaspoon per serving)

I am a true German: I do not like spicy food. But I’ve learned to appreciate hot sauce because of its great thermogenic properties and its ability to increase metabolic rate.

2 tablespoons MCT oil or coconut oil

15 medium serrano chiles, stemmed and cut crosswise into small pieces (see note)

½ cup diced onions

1 tablespoon minced garlic (about 3 cloves)

2 cups chicken bone broth, homemade ( see here ) or store-bought, or water (add ¼ teaspoon salt if using water)

1 cup coconut vinegar or apple cider vinegar

Fine sea salt

1. Heat the oil in a large cast-iron skillet over low heat. Add the chiles, onions, and garlic and cook for 5 minutes, or until the onions are translucent and the chiles are soft. Add the broth.

2. Transfer the sautéed veggies and broth to a high-speed blender or food processor and puree until smooth. With the machine running on low speed, add the vinegar in a slow, steady stream. Add salt to taste.

3. Strain the hot sauce and place in a jar. Cover and store in the fridge for up to 6 months. I recommend that you let the sauce sit for 2 weeks before using to allow the flavors to open up.

note: When working with this number of chiles, wear food-safe gloves and do not touch your eyes.