Tuesday, June 28

Caroline's Hot Sauce

‎2 dried new mexican chili peppers, 1 dried ancho pepper & 1 dried chipotle pepper. Dry roast the peppers in skillet till just browned (slightly roasted). Remove from skillet and soak for 40 minutes in 1 1/2 cups luke warm water. Remove stems from peppers and put peppers and the water they soaked in into a blender with the following ingredients: 2 garlic cloves pressed, 1 tsp ground cumin, 1 tsp salt, 1 tsp packed brown sugar, 1 tsp lime juice (lemon also ok as substitute), 1 tsp vinegar (I use apple cidar vinegar for the extra taste) & 1 can tomato blocks. Puree in blender then transfer to jar. Keep refrigerated! It's that easy :-)


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