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Chile pepper sauce

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Ingredients

Adjust Servings:
2 ounces Dried pasilla chiles stemmed
2 ounces Chipotle Chile peppers
1/2 ounce Dried chiles de árbol
2 smashed and peeled Garlic cloves
1 small thinly sliced Yellow onion
8 cups Water
1 teaspoon Kosher salt
1 teaspoon Garlic powder
1 teaspoon ground Cumin
2 teaspoons Cider vinegar

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Chile pepper sauce

Cuisine:

    An extra spicy sauce.

    • 1 hour and 15 min
    • Serves 2
    • Medium

    Ingredients

    Directions

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    A mixture of 3 types of chile peppers that will definitely add a flame to your barbecue.

    Featured image:
    chiles
    by Miguel Tejada-Flores @ flickr

    Steps

    1
    Done

    Boil the chiles, garlic, water, and onion for a few minutes, then let them simmer for one hour.

    2
    Done

    Strain the mixture obtained and reserve the liquid part in a container.

    3
    Done

    Blend on high speed until it becomes pureed: the mixture in the strainer, 1 cup of the liquid left in the container, salt, garlic powder, cumin, and vinegar.

    4
    Done

    Strain the puree obtained using a fine-mesh strainer. The sauce should be like ketchup paste. Add water if it is too thick.

    5
    Done

    Put the sauce in the refrigerator and use it for up to four days.

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