This is our first batch of pepper sauce from the Chile Pequin’s that grow wild on our property. We dried them in the smoker, and they picked up some of that smokey goodness that’s always lingering in there. Next, we packed them with some onion chunks and garlic cloves in pint jars, then filled them with vinegar. Finally, to speed up the infusion, we added some “starter” to the jars.
That “starter” – holy cow – it was HOT. Basically, we took 1/4 cup of dried Chile Pequins with 1 cup vinegar and threw them in the Vitamix on the smoothie setting. It came out looking (and almost tasting) like Cholula…but highly concentrated. Nearly burned a hole in my lungs when I popped the top off the Vitamix and took a whiff. A little dab’ll do ya….
These jars will get a dip in the canner, then sit for a few weeks to infuse. Should be mighty tasty when they’re done.