🌾 Ingredients
Peppers
- Habenero or Scotch Bonnet
- Fresno (and/)or Jalapeno
- Garlic
Herbs
- Culantro
- Cilantro
Preservatives
- Salt
- 0.5 Cup of Vinegar
🔪 Kitchenware
- Blender
Prep Time:
5
Cook Time:
0
🍽️ Instructions
Blend
- Add peppers and garlic to blender, blend until chunky.
- Add herbs, salt, and enough vinegar to desired consisancy, usually a cup for loose consistency.
- Do not overblend herbs as the blade heats ingredients through friction causing the herbs to become bitter.
📦 Storage Instructions
Mason Jar
- Typically stores up to 6 months.
- Add vinegar when running low to continue preservation.
Recycled Bottle
- Reuse a clean glass or plastic container that is wide enough to put a spoon in.
🤌 FAQs
Can I char my peppers or veggies?
Yes! Charring has a nice taste for a salsa-like consistency. Pepper sauce is a flavor enhancer and relies on quality ingredients.
Can I use dry, smoked peppers?
Yes! Dry, smoked peppers found in a birria consomme (for example) can work by rehydrating and blending to make a chunky salsa, add vinegar to make it closer to how we it is used during meals.
Can I use spicier peppers?
Yes! Pick your own adventure with Capsicum chinense (the habero family);
- Ghost Peppers - Fruity taste and consistent heat levels, a good choice to add if available.
- Scorpion - I don’t enjoy scorpion pepper in a thin vinegar sauce, I find it better blended in a thicker recipe to compensate for the garlic and herbs. That goes without saying for Pepper X.
- Aji Dulce - these are sweet peppers and like bell peppers, have no spice to to add. Adding a couple to the mix enhances the spicy pepper’s flavor.
