| Ingredients | Instructions |
|---|---|
| • 1 lb cayenne pepper • 4 oz by weight dried chiles (Morita, Guajillo, Ancho, California ancho, Arbol, Farm Peppers, New Mexico dried chiles) • 4 oz canned smoked chipotle peppers | 1. Rinse dried chipotle or other dried peppers. Remove stems from fresh peppers. |
| • 4 oz each of fresh red and green peppers • 4-5 cloves fresh garlic • 3 fresh bay leaves • 1 tbsp dried oregano • ½ gallon white vinegar (or any vinegar of your choice) • 1 cup kosher salt | 2. In a stainless steel pot, combine all ingredients. Bring to a simmer over medium heat (don’t boil). Cover and let cook for 30 min. |
| 3. Turn off heat and let sit for 30 min-1 hr. Then blend and strain using a fine-mesh strainer or China cap. | |
| 4. Control thickness with more vinegar (not water!). |
This is one of my pearls, a proprietary blend that’s more than just heat—it’s a seasoning. The base is simple: vinegar, salt, and cayenne pepper. From there, you can make it your own.