one of the fondest memories and possessions I have from Austin is a collection of chili pequin peppers that I picked from the various 4 plants outside of my old house. when I moved, tragedy struck in the form of frigid weather and a maintenance man downing a tree limb on top of one of my precious children (the plant)
anyways I have so many peppers frozen and I pop them out of the fridge occasionally to make hot sauce. I might dry some out and plant the seeds.
Ingredients
- 2 Roma tomatoes
- 4-6 garlic cloves
- 1 shallot
- 25-30 chili pequin peppers
- 3-4 chipotles in adobo
- 1 tsp Knorr Tomate + Pollo seasoning (this is where the flavor and preservation power comes in, you can use salt if you’re vegan bc this has chicken flavor)
- splash of lime juice (or plain vinegar)
use a food processor
It’s very fucking hot
