PUT A LITTLE SOUTH IN YOU MOUTH WITH DRIED CHILE PEPPERS

                                                                                              By CHEF DAN:

Makes about 1 cup

 

INGREDIENTS:
3 New Mexico Chiles cut stems and pour out a few seeds

4 dried Chile Mulato cut stems and pour out a few seeds

4 dried Chili Japones, cut stems and pour out a few seeds

4 dried Chile Cascabel, cut off stems and pour out a few seeds

4 garlic cloves

1/2-cup apple cider vinegar

2 tablespoons molasses

1/4-cup bourbon

1/8-teaspoon salt

 

DIRECTIONS:

1.   Fill a sauce-pan and bring 1 quart of water a boil.

2.   Add the chilies to the water cover and reduce heat to simmer.

3.   Cook 20-30 minutes or until chilies are soft.

4.   Drain chilies and discard water.

5.   Place chilies in food processor.

6.   Add garlic, cider vinegar, molasses, bourbon, and salt.

7.   Puree for about 2 minutes, it won’t be smooth and you will notice flacks of skin and seeds.

8.   Press the mixture through a fine sieve and pour into a clean jar.

9.   Can refrigerate for several months.

 

ENJOY DAN:                               BON-APPETITE!!