Categories: Dressing/Sauces
Ingredients
- 1 pound peppers (I like to blend of red chilis with something slightly spicier)
- 4 -6 cloves garlic
- 6 tablespoons vinegar
- 2 tablespoons lime juice
- 2 teaspoons rapadura, honey or maple syrup – or more to taste
- 1 teaspoon salt – or more to taste
- cayenne pepper to taste – optional
Directions
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Set oven to broil. Wash and trim chili peppers, then place them on a baking sheet.
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Pop peppers into the oven and broil on high until the top of the outside is black and blistered – mine usually take about 10-12 minutes.
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Gently tug on the stems – the tops will come right off. Then pinch the blistered skin and peel it away. If desired, de-seed them to reduce the heat of the final product. (I didn’t and my sauce wasn’t overly spicy, but I sometimes do if the peppers are particularly hot.)
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Add peppers, vinegar, lime juice, sweetener (rapadura, honey, or maple syrup), salt and four cloves of garlic to a food processor and puree until smooth. Taste and add optional cayenne pepper and additional salt and sugar, and extra cloves of garlic if desired. Transfer mixture to a clean jar with a tight-fitting lid and store in the fridge for up to one month.