First off, let me start by saying I never follow recipes. Or measure ingredients. I just throw it all together and hope it comes out okay . I'm a fan of simple recipes and don't like adding extra frills to my food. I started by harvesting a load of peppers from the garden. Whatever was ripe at the time went into the sauce.
From top left, moving clockwise: Super Chilis, Red Habs, Jalapenos, Bulgarian Carrot, Mexibelles, Poblano, Gypsy Bells, Cayenne, Purple Beauty. Black Pearls in the center.
I roasted a slew of garlic (4 full heads, to be exact, drizzled in olive oil, 45 minutes-ish), and all of the peppers (10 minutes for each side)
Everything went into the blender until smooth, then simmered over low heat for about 45 minutes, stirring occasionally. I added a splash of white vinegar to the mix to keep it from getting to thick.
The finished product.
It has an excellent smoky peppery flavor followed by a pretty intense burn. I think this is probably my favorite sauce to date, and one of the simplest as well.
From top left, moving clockwise: Super Chilis, Red Habs, Jalapenos, Bulgarian Carrot, Mexibelles, Poblano, Gypsy Bells, Cayenne, Purple Beauty. Black Pearls in the center.
I roasted a slew of garlic (4 full heads, to be exact, drizzled in olive oil, 45 minutes-ish), and all of the peppers (10 minutes for each side)
Everything went into the blender until smooth, then simmered over low heat for about 45 minutes, stirring occasionally. I added a splash of white vinegar to the mix to keep it from getting to thick.
The finished product.
It has an excellent smoky peppery flavor followed by a pretty intense burn. I think this is probably my favorite sauce to date, and one of the simplest as well.