Time 25m Yield 1 jar Number Of Ingredients 6 Steps:
Boil peppers in water for about 10 minutes, or until jalapenos turn from deep emerald-like green to an olive green (They should be soft, but not mushy). Remove peppers from water and cut off stem caps, but do not remove seeds. Place peppers, tomatoes, garlic, and a teaspoon of salt into a food processor. Blend in the food processor for 20-30 seconds, depending upon desired consistency. Taste the sauce, and if necessary, add more salt (pulse-mix a few times to stir in any added salt). Pour into a re-sealable container or jar and enjoy with chips or use as a condiment. When sinuses begin to"clear up," and they will, use kleenex. NOTE: After using the food processor, it is sometimes best to open in a well ventilated area. The fumes from processing boiling hot peppers can take your breath away.
Time 25m Yield 16 Number Of Ingredients 10 Steps:
Combine 1 cup water, vinegar, pequin peppers, arbol peppers, garlic, paprika, onion flakes, and salt in a small saucepan over medium heat until the mixture reaches 180 degrees F (82 degrees C) and keep at that temperature for 10 minutes. Transfer to a blender and puree until smooth. Allow to cool to room temperature in the blender, about 15 minutes. Combine 2 tablespoons cold water and xanthan gum in a small bowl. Add to blender with pepper mixture and puree for 30 seconds. Transfer mixture to a bottle and store in the refrigerator for up to 9 months.
