Description
If you have ever grown rocoto chiles you know one plant can produce a LOT of really hot peppers. Here is a great way to use some of that heat and store it in bottles. This basic recipe can easily be modified to use other peppers and/or other flavors.
Ingredients
Units
Scale
- 10 cups Red Rocoto Chiles, cut into quarters and seeded.
- 24 Serrano Chiles, stems removed
- 16 Cloves Garlic, peeled
- 2 Carrots, sliced and boiled for 5 minutes
- 1/4 cup Salt
- 3 cups Distilled Water
- 2 cups Distilled White Vinegar
Instructions
- Remove the seeds from the rocoto peppers. Consider wearing gloves for this.
- Boil the carrots for 5 minutes.
- Put all the ingredients on baking sheets and roast for 15 minutes in a 350 degree oven or on the grill.
- Put everything in a blender. Fill the blender jar with distilled water and blend until smooth.
- Put the contents of the blender in a saucepan with 2 cups of vinegar and bring to a boil. Boil for 15 minutes, remove from heat and let cool.
- Put the sauce in jars and store in the refrigerator.
