PANTRYFLEX

blend · hot sauce

NATIONAL AWARD WINNERPrep 10 min

Charred Hot Sauce

Independent adaptation of a publicly published Thomas Bille recipe. Not affiliated with, sponsored by, or endorsed by Thomas Bille.

Thomas Bille's Charred Hot Sauce, from the published recipe.

Ratio

Ratio by volume: Lime Juice 22 ml, Vegetable Oil 190 ml
Lime Juice 22 mlVegetable Oil 190 ml

Ingredients

  • Jalapeno — 95 g charred
  • Serrano — 45 g charred
  • Dried Chile — 8 g árbol
  • Onion — 95 g charred
  • Garlic — 6 g
  • Lime Juice — 22 g
  • Salt — 10 g
  • Msg — 1 g
  • Vegetable Oil — 190 ml corn/neutral

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Charred Hot Sauce wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 4 stars · 4 national awards

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Provenance

Baja Mexican-American chef; James Beard Best Chef: Texas 2025. Known for coastal Mexican cooking published in recipe media.

Adapted from a Thomas Bille recipe (Thomas Bille / StarChefs).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Thomas Bille / StarChefs (published as “Charred Hot Sauce”). Full citation lives in Provenance.

Companion jar