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Bill Price
Posts:4
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Posted:01/15/2006 9:06 AM |
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Ingredients:
About a dozen fresh chiles. I use Cayenne and Serrano, choose your favorite based on the flavor, heat and color you prefer.
2 cloves of garlic, peeled
3/4 cups vinegar (we're aiming for a cup of sauce here)
Salt to taste
Preparation:
WEAR GLOVES.
Clean the peppers, removing the stems, slicing lengthwise and removing veins and seeds. If you like more heat, leave as much of the veins as desired. The seeds can mess up the consistency, but if you like them, leave them in.
Here you have 3 choices; you can use the peppers raw, steamed or broiled.
If you prefer to steam them for smoother consistency, then at this point, steam them as you would any vegetable.
If you want a bit of roasted flavor, then roast them in the typical fashion. I do not have a gas range, so I would place them cut side down on a pan, then broil them until the skin just starts to blister and blacken. Place the peppers in a plastic bag for a quarter of an hour or so to let the moisture of the peppers loosen the outer skin. When the peppers are cool, peel off this outer skin. Make sure to get rid of blackened pieces so you do not have black chunks in your sauce. If you have a gas range, you can roast the peppers directly over the flame of a burner, from what I understand. I have no skills in this area, so I'll leave it to others to describe this process.
If you want the flavor to be very fresh, you do not need to cook them.
Place your peppers and garlic into a blender. This is one of those times when it is best to take that center piece out of the lid so that you can add liquids without getting pepper on yourself. Be careful. With the blender running, slowly add the vinegar to the peppers and garlic. Blend until desired consistency is reached. Remove from blender into a container, add salt to taste, and refrigerate.
Enjoy!
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