3 ms·
Don't underestimate making a fresh rather than fermented sauce. Years ago at work I made a green chili sauce, basically just blended some peppers, vinegar, sal
by linsomniac 2y ago
Don't underestimate making a fresh rather than fermented sauce. Years ago at work I made a green chili sauce, basically just blended some peppers, vinegar, salt, and spices. I think it was 4-6 anaheims, a couple jalapinos, and garlic. Pretty simple and quite delicious.
I'll also second the article's recommendation for Ring of Fire, the Habanero variety (they have a lot of varieties).
- cnity 2y agoI did this with mango and scotch bonnet peppers (with garlic and carrot, vinegar and seasoning) and it is very delicious.
- Dunati 2y agoIf you blend this with some neutral vegetable oil, the sauce forms a creamy looking emulsion and is quite tasty.
- Sohcahtoa82 2y agoI've been kind of wanting to try to make a super-smokey pepper sauce. Thinking of getting poblanos, hatch, and/or jalapeno, smoking them on the pellet grill for 24+ hours using mesquite, then blending with vinegar, salt, and some spices.