Delicious, a bit smokey, a bit sweeet, a bit tangy, bold, flavourful and easy to make paste. Enhance the taste of eggs, pasta, rice, tacos, nachos, or just spread over a toasted bread, paninis.
Ingredients
1/3 cup of dark brown sugar
1/2 cup of water
1/2 cup of apple cider vinegar
2 ounces of dried morita peppers - remove the stems only-
5 garlic cloves, thick sliced
1 tsp kosher salt
Instructions
In a medium saucepan, combine sugar, water, apple cider, salt, garlic
Bring to a gentle simmer and stir until the sugar dissolves.
Add the chiles and gentle simmer for 10 minutes. If needed add more water & vinegar using the same 50/50 ratio.
Remove from the heat and and use fermentation weights to keep the peppers totally submerged for a few hours - my go-to submerging technique is to use a lid from one-size-smalller saucepan.
After a couple of hours, of overnight , the chiles should be ready to use the way they are. If they are not totally soft, mix the peppers and simmer submerged another half an hour.
After it's cooled down - don't mix hot liquid in a blender - pour the mix into a blender and blend until smooth
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