[SIZE=12pt]Piquin Nutty Sauce[/SIZE]
[SIZE=12pt]Hi Guys,[/SIZE]
[SIZE=12pt]This is my first attempt for an elaborated sauce and also my first post on this forum besides my Introduction. Of course I started with my favorite pepper Piquin or Pequin (son of Tepin?). Locally this pepper is found by the truck load, lucky me.[/SIZE]
[SIZE=12pt]Ingredients:[/SIZE]
[SIZE=12pt]½ cup Piquin pepper[/SIZE]
[SIZE=12pt]½ cup pumpkin seed[/SIZE]
[SIZE=12pt]½ red bell pepper[/SIZE]
[SIZE=12pt]4 garlic cloves[/SIZE]
[SIZE=12pt]½ onion[/SIZE]
[SIZE=12pt]Salt[/SIZE]
[SIZE=12pt]Toast the pumpkin seeds and add the piquins at the end for a light toast too. Shove these toasted ingredients in boiling water for 15 minutes. Next grind these with some water in the blender. I used the water where I boiled these ingredients.[/SIZE]
[SIZE=12pt]On a pot add some oil to fry the bell pepper, onion and garlic and add these to the blender with the pepper and seeds for a final grind.[/SIZE]
[SIZE=12pt]On a hot pot add some oil again and pour the contents of the blender, add some water if needed and low boil for 15 or 20 min, stir occasionally and at the end during the cooling period.[/SIZE]
[SIZE=12pt]I was surprised with the results, tested right away with some meat and it does have the nice nutty flavor I was looking for plus the added deep flavor and hotness of the piquin pepper that mingles for quite some time on mouth and tongue.[/SIZE]
[SIZE=12pt]Will see what happens in a couple of days, I might add some more pepper, but not sure yet.[/SIZE]
[SIZE=12pt]Now the question remains as to what I should add to conserve it for 2 or 3 months.[/SIZE]
[SIZE=12pt](Need to learn how to upload images, sorry.)[/SIZE]
[SIZE=12pt]See other post for the images, thanks[/SIZE]
[SIZE=12pt]Hi Guys,[/SIZE]
[SIZE=12pt]This is my first attempt for an elaborated sauce and also my first post on this forum besides my Introduction. Of course I started with my favorite pepper Piquin or Pequin (son of Tepin?). Locally this pepper is found by the truck load, lucky me.[/SIZE]
[SIZE=12pt]Ingredients:[/SIZE]
[SIZE=12pt]½ cup Piquin pepper[/SIZE]
[SIZE=12pt]½ cup pumpkin seed[/SIZE]
[SIZE=12pt]½ red bell pepper[/SIZE]
[SIZE=12pt]4 garlic cloves[/SIZE]
[SIZE=12pt]½ onion[/SIZE]
[SIZE=12pt]Salt[/SIZE]
[SIZE=12pt]Toast the pumpkin seeds and add the piquins at the end for a light toast too. Shove these toasted ingredients in boiling water for 15 minutes. Next grind these with some water in the blender. I used the water where I boiled these ingredients.[/SIZE]
[SIZE=12pt]On a pot add some oil to fry the bell pepper, onion and garlic and add these to the blender with the pepper and seeds for a final grind.[/SIZE]
[SIZE=12pt]On a hot pot add some oil again and pour the contents of the blender, add some water if needed and low boil for 15 or 20 min, stir occasionally and at the end during the cooling period.[/SIZE]
[SIZE=12pt]I was surprised with the results, tested right away with some meat and it does have the nice nutty flavor I was looking for plus the added deep flavor and hotness of the piquin pepper that mingles for quite some time on mouth and tongue.[/SIZE]
[SIZE=12pt]Will see what happens in a couple of days, I might add some more pepper, but not sure yet.[/SIZE]
[SIZE=12pt]Now the question remains as to what I should add to conserve it for 2 or 3 months.[/SIZE]
[SIZE=12pt](Need to learn how to upload images, sorry.)[/SIZE]
[SIZE=12pt]See other post for the images, thanks[/SIZE]
