What would be the source of bitterness in a simple, classic chiles + vinegar sauce, the stuff sometimes seen as a table condiment some folks like on greens? The chiles themselves?
This example included a bottle jam-packed with whole, fat-morph pequín pods, heated white vinegar, and pinches of white sugar and salt.
This example included a bottle jam-packed with whole, fat-morph pequín pods, heated white vinegar, and pinches of white sugar and salt.
