This is a winner! No need for aging. An initial slight tomatoey flavor from the red serranos followed by reasonable heat. A hint of oregano at the finish.
THE PLAYERS:
25-30 red Serrano peppers
3 red Jalapenos
6 Caribbean Red Habs
1 large carrot
1/2 red onion, sauteed
1 head garlic, roasted
1 C. ACV
1/4 C. lime juice
2 1/2 TBLS Mexican oregano
1 TSP cumin
salt to taste
I used the typical cook-blend-cook method, although I also strained this sauce to eliminate the seeds.
![](/proxy.php?image=http%3A%2F%2Fi870.photobucket.com%2Falbums%2Fab262%2Froguejim%2FCooking%2520It%2520Hot%2FIMG_20141013_091700_234_zpsa69bf168.jpg&hash=7cc1eb015b2f3f94e5a3f8f88371da31)
Jarred.
![](/proxy.php?image=http%3A%2F%2Fi870.photobucket.com%2Falbums%2Fab262%2Froguejim%2FCooking%2520It%2520Hot%2FIMG_20141017_134228_105_zps3ab9e399.jpg&hash=7a1f92ed601985882920e7c2cbc35084)
![](/proxy.php?image=http%3A%2F%2Fi870.photobucket.com%2Falbums%2Fab262%2Froguejim%2FCooking%2520It%2520Hot%2FIMG_20141017_141239_901_zps8f393f05.jpg&hash=e0c6433f4734395dc4d09898e26f30ed)
I needed to try it on food, something quick. Cheese quesadillas with a few chopped pickled peppers in the middle seemed a good idea. It was. Pickled aji lemondrop, and peppadews.
![](/proxy.php?image=http%3A%2F%2Fi870.photobucket.com%2Falbums%2Fab262%2Froguejim%2FCooking%2520It%2520Hot%2FIMG_20141017_135027_847_zps114e9a8d.jpg&hash=57e6c26d9fc25335eb4f267a7e7daaa0)
![](/proxy.php?image=http%3A%2F%2Fi870.photobucket.com%2Falbums%2Fab262%2Froguejim%2FCooking%2520It%2520Hot%2FIMG_20141017_135415_217_zps9ecf6d89.jpg&hash=7eea6239390b87d35dc49afbce0a9996)
Done.
![](/proxy.php?image=http%3A%2F%2Fi870.photobucket.com%2Falbums%2Fab262%2Froguejim%2FCooking%2520It%2520Hot%2FIMG_20141017_140312_511_zps299fb530.jpg&hash=74f3bb54f19678c9fbac8c306d58789e)
![](/proxy.php?image=http%3A%2F%2Fi870.photobucket.com%2Falbums%2Fab262%2Froguejim%2FCooking%2520It%2520Hot%2FIMG_20141017_140514_713_zpsb2ff5268.jpg&hash=2417f9275c7b6f50fe53b86eb305f655)
THE PLAYERS:
25-30 red Serrano peppers
3 red Jalapenos
6 Caribbean Red Habs
1 large carrot
1/2 red onion, sauteed
1 head garlic, roasted
1 C. ACV
1/4 C. lime juice
2 1/2 TBLS Mexican oregano
1 TSP cumin
salt to taste
I used the typical cook-blend-cook method, although I also strained this sauce to eliminate the seeds.
![](/proxy.php?image=http%3A%2F%2Fi870.photobucket.com%2Falbums%2Fab262%2Froguejim%2FCooking%2520It%2520Hot%2FIMG_20141013_091700_234_zpsa69bf168.jpg&hash=7cc1eb015b2f3f94e5a3f8f88371da31)
Jarred.
![](/proxy.php?image=http%3A%2F%2Fi870.photobucket.com%2Falbums%2Fab262%2Froguejim%2FCooking%2520It%2520Hot%2FIMG_20141017_134228_105_zps3ab9e399.jpg&hash=7a1f92ed601985882920e7c2cbc35084)
![](/proxy.php?image=http%3A%2F%2Fi870.photobucket.com%2Falbums%2Fab262%2Froguejim%2FCooking%2520It%2520Hot%2FIMG_20141017_141239_901_zps8f393f05.jpg&hash=e0c6433f4734395dc4d09898e26f30ed)
I needed to try it on food, something quick. Cheese quesadillas with a few chopped pickled peppers in the middle seemed a good idea. It was. Pickled aji lemondrop, and peppadews.
![](/proxy.php?image=http%3A%2F%2Fi870.photobucket.com%2Falbums%2Fab262%2Froguejim%2FCooking%2520It%2520Hot%2FIMG_20141017_135027_847_zps114e9a8d.jpg&hash=57e6c26d9fc25335eb4f267a7e7daaa0)
![](/proxy.php?image=http%3A%2F%2Fi870.photobucket.com%2Falbums%2Fab262%2Froguejim%2FCooking%2520It%2520Hot%2FIMG_20141017_135415_217_zps9ecf6d89.jpg&hash=7eea6239390b87d35dc49afbce0a9996)
Done.
![](/proxy.php?image=http%3A%2F%2Fi870.photobucket.com%2Falbums%2Fab262%2Froguejim%2FCooking%2520It%2520Hot%2FIMG_20141017_140312_511_zps299fb530.jpg&hash=74f3bb54f19678c9fbac8c306d58789e)
![](/proxy.php?image=http%3A%2F%2Fi870.photobucket.com%2Falbums%2Fab262%2Froguejim%2FCooking%2520It%2520Hot%2FIMG_20141017_140514_713_zpsb2ff5268.jpg&hash=2417f9275c7b6f50fe53b86eb305f655)