Ingredients
2 – 3 litres
- 170g jalapeño peppers
- 170g tomatillos, papers removed
- 6 – 10 garlic cloves
- 1 small onion, roughly chopped
- 1 tsp chipotle powder
- 1 tsp cumin seeds
- 40% of above ingredients apple vinegar (approx 250g)
- 2 teaspoons salt
- 50g sugar
- 1 teaspoon oil
- 1 lime, juiced
Method
- Cut stems off peppers
- In a heavy-bottomed saucepan, place peppers, onion, garlic, (weigh this for vinegar amount) sugar, cumin seeds, chipotle powder and vinegar and boil for 20-25 min until very soft
- Place pepper mixture in a high-powered blender along with the remaining ingredients and blend until very smooth
- Strain the mixture in a fine-mesh strainer to remove fibrous bits and discard or dehydrate to make a yummy pepper powder seasoning
- Pour hot sauce into sterilised bottles