Anyone ever had anything like this? I'm thinking of making this in a super hot version. I'm thinking some douglahs or 7 pot burgandys (I have both) would work great in this sauce. Thoughts?
Also the two week thing in the fridge bothers me. I'm gonna see if I can get this stuff shelf stable. Would this stuff can properly if processed or do we think the ph would be to high?
BASE RECIPE - I WILL ADJUST ...
Lizano-Style Costa Rican Salsa
makes about 2 cups
1-2 dried chiles, such as guajillo
1 1/2 cups water
1/2 small yellow onion
1 4-inch piece thick carrot, chopped
2 tablespoons granulated sugar
2 tablespoons fresh squeezed lemon juice
1 tablespoon unflavored vinegar
1 tablespoon ground cumin
2 teaspoons fine salt
2 teaspoons molasses
2 teaspoons all-natural powdered vegetable broth base, optional
Remove the stems of the chiles and then slice the chiles in half lengthwise. Remove the seeds and fibrous connective material attaching the seeds to the chiles. Pre-heat a 6-8-inch cast iron or stainless steel skillet over medium heat. Lay the chile pieces in the pan and toast, turning after about 2 minutes. Add the water and lower the heat to bring the water to a simmer. Simmer for about five minutes. Remove the chile pieces from the pan and place in blender. Measure out 1 cup of the chile-infused water and add this to the blender with the chiles.
Add the onion, carrot, sugar, lemon juice, vinegar, salt, molasses, bouillon if using. Blend until smooth. Taste for seasoning.
Sauce will keep in refrigerator for up to two weeks.
NOT MY SAUCE - HAVEN'T MADE IT YET - BUT HERE IS WHAT ITS SUPPOSED TO LOOK LIKE
Also the two week thing in the fridge bothers me. I'm gonna see if I can get this stuff shelf stable. Would this stuff can properly if processed or do we think the ph would be to high?
BASE RECIPE - I WILL ADJUST ...
Lizano-Style Costa Rican Salsa
makes about 2 cups
1-2 dried chiles, such as guajillo
1 1/2 cups water
1/2 small yellow onion
1 4-inch piece thick carrot, chopped
2 tablespoons granulated sugar
2 tablespoons fresh squeezed lemon juice
1 tablespoon unflavored vinegar
1 tablespoon ground cumin
2 teaspoons fine salt
2 teaspoons molasses
2 teaspoons all-natural powdered vegetable broth base, optional
Remove the stems of the chiles and then slice the chiles in half lengthwise. Remove the seeds and fibrous connective material attaching the seeds to the chiles. Pre-heat a 6-8-inch cast iron or stainless steel skillet over medium heat. Lay the chile pieces in the pan and toast, turning after about 2 minutes. Add the water and lower the heat to bring the water to a simmer. Simmer for about five minutes. Remove the chile pieces from the pan and place in blender. Measure out 1 cup of the chile-infused water and add this to the blender with the chiles.
Add the onion, carrot, sugar, lemon juice, vinegar, salt, molasses, bouillon if using. Blend until smooth. Taste for seasoning.
Sauce will keep in refrigerator for up to two weeks.
NOT MY SAUCE - HAVEN'T MADE IT YET - BUT HERE IS WHAT ITS SUPPOSED TO LOOK LIKE
