Ingredients
- 1/2 tbsp Olive Oil
- 20 med Scotch Bonnet Peppers sliced (6 oz)
- 1 med Poblano Pepper diced (3.5 oz)
- 10 med Jalapeno sliced (4.35 oz)
- 10 med Thai Chilis diced (0.35 oz)
- 1/2 med Onion diced (4.9 oz)
- 8 clove Garlic smashed (1.5oz)
- 3/4 tsp Salt
- 2 cp Water
- 1/4 cp Apple Cider Vinegar
- 1/4 cp Saint Germain
- 1/4 tsp Corn Starch diluted
Servings: oz
Instructions
- Add Olive Oil to large saucepan over medium high heat. Add Peppers, Onion, Garlic, and Salt. Sauté for about 5 minutes.
- Add Water and simmer for 20 minutes. Allow mixture to cool and puree with hand blender until smooth.
- Let sit for up to 24 hours at room temperature. Heat sauce over medium heat and add Vinegar, Saint Germain, and Corn Starch solution and simmer for 20 minutes.
- Remove from heat and strain mixture through a mesh strainer. Discard solids or save to make a powder.
Recipe Notes
This came out runny with some solids on the top. Might try reducing oil and increasing corn starch.
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