First batch of pepper sauce in new apartment
Whole Foods had some nice darkish jalapeños: starting to turn red, and some with stretch marks (which I’m advised mean hotter). So I got a big bag of those and about 10 very nice-looking habaneros. I removed stems (but not seeds) from all, put them into the blender with 2 Tbsp olive oil, 1/3 c sea salt, 1 small can chipotles in adobo, 3 dried ancho chili peppers (large not especially hot), and added vinegar to cover: some white vinegar and when I ran out, organic white balsamic vinegar. I blended that well, and it’s now simmering.
I usually include 8-12 dried chipotles, but I’m out, so I added a dash of liquid smoke.
I’ll simmer it 20 minutes, let it sit 20 minutes, then bottle. That should hold me a couple of months. Good stuff, very easy.
Hmm. I just discovered that at the same setting, the new burners are hotter than my old ones. Had a little boil-over. Now I know.