Monday, October 22, 2012
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.