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Monday, October 22, 2012

Chipim Sauce

This is another hot sauce using the Emeril recipe. Making it with fleshy chilies I used less water and more chilies by weight than he specifies. Seems to work and hold for a long time in the fridge. This batch I'm calling chipim sauce, as it was 28 oz of pimiento peppers (looks like a small red bell pepper) and 9 chipotles from a can of chipotles in adobo sauce. I think it's great.

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