I've been picking several varieties of peppers as they ripen, and they were beginning to crowd the kitchen table. So I roasted a bunch of them, which put a nice aroma in the house.
When they were done, I stemmed them and scraped out seeds. Then I brought out the 1960s Oster blender I cut the peppers into chunks, put them in the blender, put in some cider vinegar, and a healthy shot of lime juice. I also added four cloves of garlic, but I could have doubled that.
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The result was a red sauce, thick like a catsup or a cocktail sauce. The flavor is like no other sauce I've made. It's tangy from the vinegar and lime, and the heat is ... here we get into synesthesia ... dark and low. Not bright and quick like jalapeno heat, nor as slow and intense as habanero or fatali or ghost. It reminds me of an adjika but it's nowhere near as salty.
Now what? I'll try this on chicken and shrimp.
When they were done, I stemmed them and scraped out seeds. Then I brought out the 1960s Oster blender I cut the peppers into chunks, put them in the blender, put in some cider vinegar, and a healthy shot of lime juice. I also added four cloves of garlic, but I could have doubled that.
RRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRR
The result was a red sauce, thick like a catsup or a cocktail sauce. The flavor is like no other sauce I've made. It's tangy from the vinegar and lime, and the heat is ... here we get into synesthesia ... dark and low. Not bright and quick like jalapeno heat, nor as slow and intense as habanero or fatali or ghost. It reminds me of an adjika but it's nowhere near as salty.
Now what? I'll try this on chicken and shrimp.
