- 1 cup water
- 1 cup white vinegar
- 9 dried pequin peppers, seeded
- 4 dried arbol peppers, seeded
- 6 cloves garlic, minced
- 2 tablespoons ground paprika
- 1 tablespoon onion flakes
- 1 teaspoon salt
- 2 tablespoons cold water
- 1/4 teaspoon xanthan gum
- 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.
10/09/2019
recipepes.com
homemade hot sauce, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
