This recipe was born of chiles that were frozen, as of last season, and chiles that were recently store bought.
(Just for fun, guess what the final color will be, before scrolling down to the final photos.)
THE PLAYERS:
16 Jalapenos, roasted
10 Serranos, roasted
8 Yellow Chiles, roasted
8 Choc Scorps, roasted
5 Yellow Bhuts, roasted
4-5 Chile Cascabel, dried and rehydrated
8 cloves garlic, roasted
1 1/2 C. carrots, chopped
1 1/2 C. brown onion, chopped
2-3 C. water
1 TBLS sea salt
1 TBLS sugar
1 dollop honey
1/4 C. lime juice
1/4 C. lemon juice
1 1/4 C. ACV
Roasted.
The FIRE.
Cascabels, rehydrated.
Simmering.
The finished Chiles Locos Hot Pepper Sauce.
Uno mas.
(Just for fun, guess what the final color will be, before scrolling down to the final photos.)
THE PLAYERS:
16 Jalapenos, roasted
10 Serranos, roasted
8 Yellow Chiles, roasted
8 Choc Scorps, roasted
5 Yellow Bhuts, roasted
4-5 Chile Cascabel, dried and rehydrated
8 cloves garlic, roasted
1 1/2 C. carrots, chopped
1 1/2 C. brown onion, chopped
2-3 C. water
1 TBLS sea salt
1 TBLS sugar
1 dollop honey
1/4 C. lime juice
1/4 C. lemon juice
1 1/4 C. ACV
Roasted.
The FIRE.
Cascabels, rehydrated.
Simmering.
The finished Chiles Locos Hot Pepper Sauce.
Uno mas.