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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
5 | Whole jalapenos; * see note |
8 x ca. 30 g | cider vinegar |
1 | cloves garlic |
6 | peppercorns whole |
1/2 Teelöffel | Salt optional |
*3 sliced and seeded; 2 with slits down the side only.
Add the two slit chiles to the vinegar, salt, pepper and garlic, and bring to a boil. Add the remaining three chiles during a 10 minute boil. The longer you hold off on adding the three chiles, the greener the sauce will be. After 10 minutes, dump it all into a blender or food processor and mix to your personal preference for hot sauce consistency. Its easy, fast, and versatile. I used to same basic recipe to make a really good hot red sauce out of two red cherry peppers, two red jalapenos, 4 red serranos, and a chipotle in adobo sauce.
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