| 2 x Dried habaneros | | 2 x Chile de arbol | | 2 x Poblano | | 2 x Chipotle | | 2 x Ancho peppers | | 1 can (Small) Tomato paste | | 13 cup Apple cider vinegar | | 1/2 tsp Cayenne Pepper | | 1/2 tsp Ground Cumin | | 1/2 tsp Turmeric | | 1/2 tsp Cardamom | | 1 3/4 cup Water | | 2 tbl Chipotle sauce. | | Salt and pepper to taste |
| | Place dried peppers in small sauce pan with 1 cup water. Saute on low until water had reduced to about 1/4 cup. Remove peppers and place on baking sheet in 250 degree oven until completely dried. Grind in spice mill and add 1 Tsp. back to pepper reduction along with all other ingredients and remaining 1 cup water. Simmer on low for 20 min (or until the bite" from the vinegar is gone). Add salt and black pepper to taste. Refrigerate overnight and correct flavors." |
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